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What’s delicious in MARCH
To award-winning food writer Georgina Hayden, March is one of the most exciting months for home cooks. Fresh ginger, juicy papaya and zingy limes enliven sweet and savoury dishes alike with vivid colour and interesting flavours.
Butternut squash, ginger & lemongrass soup
This soup is like a bowl of sunshine, but it’s still soothing enough for cold evenings with its aromatic hits of ginger and lemongrass.
Papaya & coconut custard slices
These vibrant slices are a great afternoon treat with a cup of tea. The buttery digestive base is mixed with desiccated coconut – yum!
Crispy rice, cashew & cavolo nero salad
Pan-crisped rice is doused in a zingy lime dressing in this Thai-inspired salad. Serve with seared steak or chunky white fish.
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HOW TO EAT
Limes
It’s prime time for limes. Grated zest brightens soy sauce and honey-based marinades, and a splash of juice is delicious in guacamole, fish tacos, seafood and minty drinks.
HOW TO EAT
Papaya
Once you’ve played with combos of coconut, cardamom and yogurt, papaya can be pushed beyond the limits of desserts. Slice the flesh into matchsticks for chilli-spiced salads and noodle dishes, whip up a zingy salsa or serve with seafood.
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HOW TO EAT
Ginger
Chop, mince, purée or blitz your fresh ginger root to lend its peppery fire to salmon fillets, stir fries and invigorating smoothies. Forget peeling – just use a spoon to scrape off the skin.
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