The Best Seasonal Ingredients For March and How to Use Them

Coming into season from February through to April, purple sprouting broccoli is from the same family as cabbage and has many important health benefits – including being packed with vitamin C as well as being a great source of iron, fibre and calcium. Look for dark, greenish-purple plants (avoiding any which are yellow and wilted) and simply boil or steam before serving with meat or fish – they’re the ultimate side dish, especially when served with a little butter and lemon juice.

Vibrant in colour and sweet in flavour, blood oranges have become our go-to variety, but be quick to make use of them as they’re only in season from winter to spring. Like other varieties blood oranges are packed with vitamin C and fibre. Add orange segments to a salad to give it some zing, use the juice with chicken to pack a punch or use the zest, juice and segments in baking.

Part of the allium family (like onions and garlic), leeks have their own distinct flavour and, when cooked, have a hint of sweetness. You can find leeks all year round but they are best from September to March and can be used in almost any recipes – think stews, soups or a brilliant side dish like cheesy leek and potato mash. A top tip for buying is to look for the small or medium-sized leeks as larger ones are more tough and woody. Make sure to rinse them well as leeks are known for being dirty and you need to remove any soil they may have collected in their layers.

This leafy, cabbage-like vegetable is known for its nutrients and goodness, rich in vitamins K and C, and having twice as much vitamin E as spinach – no wonder kale has gained superfood status. More abundant and flavourful during the colder months, kale is great used in soups, salads or blended in smoothies. To prepare, simply break the leaves from the stalk and cut off any tough centres, then wash. Kale is most commonly cooked by boiling or steaming but can be stir-fried or roasted to make delicious vegetable crisps (we recommend adding a bit of spice for extra flavour).