How to make the most of March veg

March was traditionally called the ‘hungry gap’, when winter veg was used up and spring veg yet to come. But a lean seasonal offering can be a fun challenge...

How to banish the boredom

• Dust off the grill Cabbage, brassicas and kale give smoky, crispy results with grilling (see the charred cabbage with harissa butter, pictured – find the recipe online), as do onions, leeks and root veg.

• Spruce up the storecupboard Update your condiments to add interest. Think flavoured oils/vinegars, harissa or yuzu mustard. Jars of kimchi/sauerkraut and other ferments are another good way to bring a little funk to the familiar. Nuts add crunch.

• Switch up your protein Seasonal highlights like shellfish and venison are an easy swap for beef and lamb.

3 ideas to get more veg in 1. Fresh salad for 4

Make a dressing with 2 tbsp dijon mustard, a splash of cider vinegar, salt, pepper and ½ tsp sugar, whisked with 90ml rapeseed oil. Cut 250g each red cabbage, celeriac and apple into matchsticks. Mix with the dressing, adding 1 tsp caraway seeds and chopped dill. Taste and season, then serve.

2. Spiced smoothie for 2

Whizz a peeled orange, 2 chopped carrots and 1 tsp grated fresh ginger in a blender. Add 1½ tsp ground turmeric, ½ tsp ground cardamom, 3 tbsp runny honey, 250ml almond milk and 125ml greek yogurt, then whizz until smooth.

3. Veggie brunch for 2-4

Heat 3 tbsp olive oil in a deep frying pan. Add a chopped red onion, 2 crushed garlic cloves and a quarter of a butternut squash, peeled and cut into 1cm cubes. Add a pinch of salt, then cook for 15 minutes, stirring, until the squash is tender. Add a 400g tin of chopped tomatoes, 1½ tsp ground cumin, 1 tsp hot smoked paprika, 2 tsp sugar, a handful of chopped fresh coriander and 100ml water, then cook for 15-20 minutes until thick. Make 4 indentations in the mixture and break an egg into each. Season, cover with a lid and cook until the whites have set, then serve.