Great British Food  |  Mar 2019
Seasonal food lovers know March is a tricky time of year – the root veg bounty of winter is starting to run out while the spoils of high spring aren't quite ready for the kitchen. But instead of lamenting the hungry gap we're looking for ways to get creative and spice up what's available, starting with Clodagh McKenna's glorious spring menu. Her foraged nettle soup with pillowy seaweed scones is our new favourite dinner party starter! This month we're helping ourselves to the UK's plentiful fresh seafood and the recipes from Jack Stein (son of cooking legend Rick) prove that simple cooking is always the best; think whole Cornish crab fried in chilli and grilled scallops doused in truffle butter. We've also got irresistible spring bakes (perfect for Mother's Day), next-level weekday suppers and our ultimate British breakfast spread. Have a delicious month!
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Articles in this issue
Below is a selection of articles in Great British Food Mar 2019.