As spring starts to hint at its arrival, February and March offer the ideal time to savour the peak of seasonal produce.
From earthy root vegetables to freshwater fish, these months offer a bounty of flavours that are both comforting and refreshing.
Whether you’re in the mood for a comforting soup or ready to welcome lighter dishes, here’s a guide to the best ingredients to add to your shopping list as we transition into the next season.
Purple sprouting broccoli
These distinctive purple-tinged florets and stems offer a sweet, nutty flavour with a satisfying crunch.
“Purple sprouting broccoli is one of the real joys of the season – it’s vibrant, versatile and deliciously tender when cooked right,” says Bob Andrew, chef from organic veg box company Riverford. “At its freshest, it needs little more than a quick blanch or a gentle sauté with butter and garlic to shine.
“Its slightly nutty, earthy flavour makes it the perfect match for bold ingredients like anchovies, chilli, or blue cheese, but it’s just as satisfying with a simple squeeze of lemon.
“From stir-fries to roast dinners, it’s a true seasonal star that deserves a place on every plate.”
Wild garlic
The small, tender micro herb-like shoots start to appear from mid-February, with the plant reaching its full, leafy glory in late March.
“Wild garlic is a true highlight of spring with a milder, fresher flavour than traditional garlic cloves,” says Andrew. “You can enjoy it raw in salads for a hint of pungency or wilt it gently with butter as a side of greens.
“It’s wonderful in a pesto, stirred through pasta, or wilted into soups for an aromatic twist. For something simple, wild garlic butter is a game-changer – perfect for spreading on toast, melting over mushrooms, or adding depth to spring veg.”
Bream
This meaty fish pairs well with classic flavours such as parsley, roasted cherry tomatoes, and lemon.
“Bream is perfect for this time of year as it’s large after feeding heavily on seaweed through the winter months, and this results in delicate flakes of meat when cooked,” says Ben Champkin, chef patron at Catch at The Old Fish Market. “February and March are the ideal time to eat this fish as they begin breeding in April and May.
“This fish benefits from being butterflied and grilled skin side down until crisp in a pan or even better over coals.
“Serve with a chopped garlicky salsa verde replacing some herbs with wild garlic leaves.”
Leeks
Leeks are a versatile vegetable that can add flavour and bite to dishes.
“Leeks are at their peak now and are great in soups, or gently braised with Indian spices,” says Jiwan Lal, executive chef at South East London Indian restaurant Babur. “A creamy leak and potato soup infused with nutmeg and coriander is a really comforting option during these colder months.”
Rhubarb
Early rhubarb varieties can be harvested as soon as March, making it the perfect time to whip up a rhubarb crumble.
“This is a beautiful ingredient for desserts that we do here at Babur,” says Lal. “We suggest pairing it with spices like cinnamon and cardamom for crumbles or even chutneys.”
Jerusalem artichokes
“February and March are great seasons for root vegetables such as Jerusalem artichokes,” says Theo Randall, chef patron at Theo Randall at the InterContinental. “We tend to deep fry the Jerusalem artichokes in flour and milk as part of a fritto misto or simply roasted with garlic and thyme.”
