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delicious. magazine
Find a recipe for every occasion
What's in season?
Spring has sprung! Crisp radishes, spring onions (scallions to the Yanks) and wild salmon grace our plates but this is the last month to enjoy seasonal leeks, mussels, rabbit, parsnips and sprouts.
Lovely leeks
The Welsh celebrate them, and with good reason. They're synonymous with comforting potato and cheese dishes but are just as tasty served on their own. Anyone care to take a leek?
Flower power
Not only is it available all year round, it really does come in all these colours (we didn't believe it either so we've done a bit of research for you!)
Recommended
Spring may be in the air, but it is still too early for many home-grown crops. Instead, play with fresh flavours such as citrus and verdant herbs...
Ra ra radishes
Crunchy, peppery, juicy, colourful – with adjectives like these how could you resist the radishes? They've even got a festival in their honour!
Rhubarb rhubarb
Don’t let painful memories of bad school dinner puddings put you off. Tom Norrington-Davies celebrates the season of forced rhubarb, which is lured out of its hibernation to be the perfect foil for custard and crumble.
Bunny crop
What's up, Doc? Bored with beef and chicken? Then experience the wonderful flavours of rabbit this March.
PSB
This humble vegetable is going through a purple patch and rightly so.
Mussel power
The one (and only) bad thing about the arrival of spring is that moreish mussels are off the seasonal menu until September. So, fill up on these juicy morsels while you can.
Clams
Most people couldn’t describe a razor clam, as they can be tricky to find. But Tom Norrington-Davies thinks their flavour more than repays the effort of tracking them down.
Pear necessities
Although apples, pears and quinces have flourished as far afield as India and Persia, most of us have always associated them with the English country garden. Tom Norrington-Davies urges us to explore their versatility and to try some of our wonderful lesser-known varieties.
Special K
Hail to kale, it's as good as – if not better than – broccoli, yet it doesn't get the accolade it deserves; so let's give it some!
Eat your greens
It’s time to forget about the boiled, mushy greens of our past and rediscover how versatile and delicious vegetables from the cabbage family can be, says Tom Norrington-Davies.
Warm lemon and chive potato salad
Chard, artichoke and blue cheese tart
Pancakes with caramel oranges and crème fraîche
Spicy spinach dhal soup with yogurt
Beef vindaloo
Pilau rice
Antipasti tart
Wild mushroom and mozzarella risotto cakes
Low-fat tiramisu
Slow-Cooked Indian Lamb Korma
Gluten-free Bakewell Pudding (Tart)
Gluten-free Birthday Cake Sponge
Chilli beans with Monterey Jack nachos
Chicken fajitas with tomato salsa
Guacamole salad
Aubergine Parmigiana
White chilli
Butternut squash and creamy blue cheese risotto
Pumpkin soup with Parmesan
Roast leg of lamb with aubergine Parmigiana
Pear and frangipane tart
Brunch-style frittata
Baked meatballs with goat’s cheese
Baked mushrooms with polenta and cheese sauce
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