March

March is the bleakest month for fresh foods; winter staples are tailing off and most spring supplies have not quite started. Fine fish from the chilly late-spring waters is still easy to find if you have access to a half-way decent fishmonger. Some imported fruit is at its very best. For vegetables, muddle through on the last of the season’s greens and roots, remembering how delicious the prospect of a good parsnip will seem at the beginning of next September.