Welcome to March

I consider myself very lucky to have a grandad (grampy) who is seriously good at gardening. Not only is his front garden a thing of beauty – right about now his beds will be bursting with fragrant hyacinths, proud daffodils and a rainbow of tulips – but his back garden was a rich source of youthful forages. Years of podding (and nicking) sweet peas sat with my nan on the step, inhaling that vine smell that only comes from a warm greenhouse bursting with tomatoes, and snaffling sour-as-you-like raspberries straight from the bush. That’s what glorious and greedy childhoods are made of.

March was the first month of the year when – cold-store carrots, onions and garlic aside – I’d begin to get excited again. One of my favourite veg that gramps grew successfully was (and still is now) purple sprouting broccoli. I loved it dipped in softly boiled eggs with loads of salt and white pepper. I grew to love his kale, too, especially the black Italian cabbage, cavolo nero. Now I love it stir-fried with anchovies and garlic, and tossed with pasta.

I grew to love the seasons and the bounty they brought. And so, with the help of our regular seasonal feature, I hope that you will be making the most of this month, too. Whether you’re baking that broccoli in a wobbly goat’s cheese and spring onion tart, or furiously frying scarlet king prawns in a heady mash up of Vietnamese and Cajun spices.

There’s plenty else about this issue which I’m sure will inspire, too. How about the ridiculously rewarding chilli cornbread pie, which I swear is our food director, Janine’s, best recipe ever. Or perhaps you’re keen to do some spring baking – let some of our favourite Bake Off stars be your guide. Maybe you fancy an affordable foodie escape – well, who would say no to that?

Whatever your plans for this month, let it be full of food and full of joy.