March and April

By the beginning of March, most Brits have recovered from their excitement at the onset of roast parsnips and other root vegetables and are eager to move on to whatever spring has to offer. I’ve usually had my fill of kale by now, and there’s still little else waiting in the wings on the greengrocery front.

So, evil of all evils, it’s the season to import. It’s either increased food miles or scurvy and kitchen boredom! These are the two dullest months on the chef’s calendar. Inspiration runs low, pining for the first sights of spring, and menus tend to seek stimulation further afield to add a little zing to the palate. Don’t get me wrong, I’m still buying all my meat, fish and dairy locally and it’s not a case of selling out for two months of the year, you just need to supplement with a few more imported ingredients than are usually necessary.