Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

March is traditionally the first month of spring, and this is a good time to take stock of the kitchen store-cupboard and to use up what remains in the freezer, making the necessary space for inevitable additions during the summer months. Spring sees the start of an excellent supply of poultry including small poussins, plump ducklings and nice fat pigeons. It heralds the start of the salmon season, although too expensive yet for most people. White fish become plump and plentiful and there should be quantities of fresh roe on the market. Make the most of what remains in the way of main-crop vegetables for the early arrivals of the new season’s crops are still expensive. Bring a fresh flavour to recipes with citrus fruits, particularly grapefruit and colourful oranges and lemons for desserts.