The beginning of Spring, warmer weather, longer days, daffodils, rhubarb, lambs, Mother’s Day and sometimes Easter.
I always think of March as a windy, showery month, but if you can find a sheltered spot, there’s a lovely warmth to the sun. We can still have snow in March, but it doesn’t tend to lay for very long. Seeing new lambs skipping in the fields are a joy and it’s good to know that winter is mainly past.
The clocks change at the end of March giving lighter evenings, my food choices also become lighter, more salads, less casseroles and fresher flavours.
When I was creating the recipes for this month in 2020, the world was struck down with Coronavirus pandemic, so I ended up doing a lot of batch cooking.
Here’s what I’ve been making in March.