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Pastry spanakopita in spiral shape with wedges cut out

March recipes

21 Recipes
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Don't miss our seasonal recipes for the month of March. Find inspiration for using up spring ingredients like rhubarb, wild garlic and greens.

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Showing items 1 to 21 of 21

  • A plate serving charred spring onions & teriyaki tofu

    Charred spring onions & teriyaki tofu

    A star rating of 4.3 out of 5.22 ratings

    Rustle up this teriyaki tofu served with wholegrain rice in just 30 minutes. Easy and low in fat, this vegetarian dish is perfect for busy weeknights

  • Punchy spring greens

    Punchy spring greens

    A star rating of 4.7 out of 5.3 ratings

    Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family

  • Korean-style prawn & spring onion pancake

    Korean-style prawn & spring onion pancake

    A star rating of 4.4 out of 5.8 ratings

    Taking just 20 minutes from kitchen to plate, this Korean-style savoury pancake will make an easy-to-prepare meal for one

  • Lasagne in dish

    Leek & greens lasagne

    A star rating of 4.5 out of 5.6 ratings

    Merge cheesy leeks and a classic lasagne to make our mouth-watering family-sized pasta dish. This is an easy and impressive bubbling masterpiece

  • Nettle soup

    Nettle soup

    A star rating of 4.2 out of 5.10 ratings

    Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour

  • Nettle spanakopita

    Nettle spanakopita

    A star rating of 5 out of 5.8 ratings

    Using nettles instead of spinach gives the classic spanakopita a spring time twist. Young nettles are a sweet, nutritious and free alternative to spinach

  • Rhubarb curd

    Rhubarb curd

    A star rating of 2.8 out of 5.11 ratings

    The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases

  • Nettle gnudi with wild pesto

    Nettle gnudi with wild pesto

    A star rating of 1 out of 5.1 rating

    These Italian dumplings are like light balls of ricotta gnocchi, or the filling for ravioli - use freshly foraged nettles for a simple sauce

  • Jar of wild garlic pesto

    Wild garlic pesto

    A star rating of 4.7 out of 5.24 ratings

    Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles

  • Forager's ravioli

    Forager's ravioli

    A star rating of 5 out of 5.3 ratings

    Wild nettles are the star ingredient of this fresh ravioli. Swap in spinach if you're not a fan of foraging and serve with butter and crunchy hazelnuts

  • Wild garlic chicken kiev

    Wild garlic chicken kiev

    A star rating of 4 out of 5.5 ratings

    This classic family favourite gets a gourmet makeover with a wild garlic butter filling and crunchy panko breadcrumb coating

  • Wild garlic butter

    Wild garlic butter

    A star rating of 5 out of 5.2 ratings

    This flavoured butter is extremely versatile – use to make garlic bread, in a chicken kiev, or melted over a griddled steak or baked potato

  • Slow-cooked Irish stew

    Slow-cooked Irish stew

    A star rating of 4.4 out of 5.33 ratings

    Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

  • A plate serving spinach & chickpea dhal

    Spinach & chickpea dhal

    A star rating of 4.4 out of 5.6 ratings

    Make this quick and easy dhal with just four ingredients: chickpeas, spinach, coconut cream and aubergine pickle. It's vegan, gluten-free and so tasty

  • Baked green eggs

    Baked green eggs

    A star rating of 4.6 out of 5.14 ratings

    This five-ingredient breakfast or brunch with spinach, pesto and bubbling melted cheese can be on the table in 15 minutes

  • Rhubarb ripple & gingerbread cheesecake

    Rhubarb ripple & gingerbread cheesecake

    A star rating of 3.4 out of 5.16 ratings

    A dazzling dessert with spiced biscuit base, cream cheese topping and a poached fruit compote with stem ginger

  • Mussels with leeks & saffron in a bowl

    Mussels with leeks & saffron

    A star rating of 5 out of 5.1 rating

    Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch

  • Eggs Florentine pizza

    Eggs Florentine pizza

    A star rating of 3.5 out of 5.4 ratings

    Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre

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