March

The 1st March is St David’s Day, and leeks are one of the national symbols of Wales. Leeks are related to onion and garlic, but are milder in flavour and naturally sweeter when cooked.

March is the end of the leek season, try them pan fried or in casseroles and soups.

Mackerel are at their best in March, they’re a rich source of omega-3 fatty acids – so it’s tasty and good for you.  Try to buy line caught mackerel, which is more sustainable.

The Fourth Sunday in Lent 2014 is Laetare Sunday or Mothering Sunday, which this year falls on 26th March 2017.   On this day Christians relax the strict rules of lent and Simnel cake is eaten.

Traditionally eleven marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas.

There’s several explanations about where the word Simnel comes from.  My favourite explanation is that old couple, called Simon and Nelly, argued about what to do with a piece of dough. Simon wanted to boil it, and Nelly to bake it, so they compromised and did both! The cake of Simon and Nelly was called Sim-Nel, or Simnel!  There’s regional variations of this cake including Devizes, Gloucester, Shrewsbury and Bury versions, see here for more information.

Some Web Links

Have a look on the web for more ideas:
www.bbc.co.uk/food/seasons/march

www.bbcgoodfood.com/seasonal-calendar/month/march

www.eattheseasons.co.uk/march.php