What to eat now

Olive's deputy food editor Janine Ratcliffe shops for the very best March has to offer in farmers' markets and supermarkets

Reproduced from March 07 issue of Olive magazine. This month's issue on sale now. Subscribe now and save 40%

Recipes: Janine Ratcliffe
Photographs: Michael Paul

March is the start of a barren lull between the end of the winter root veg and the start of spring vegetables, known as the 'hungry gap'. Still around and good are chicory, green cabbages and leeks. Scottish, rope-grown mussels will be here until the end of the month, as will scallops.

Forced rhubarb is around but homegrown fruit is pretty scarce, so go for the zing of imported lemons, limes and oranges.

Mussels with garlic and herb breadcrumbs Purple sprouting broccoli with proscuitto and duck egg Salt-roast chicken with spiced carrot coleslaw Braised Chinese pork with sesame spring greens Sea trout and herb fishcakes Sweet potato gratin

Mussels with garlic and herb breadcrumbs

45 minutes
EASY
This is lovely eaten with crusty bread as a starter but you could also serve them as canapes with drinks. Mussels are at their best in the colder months so look out for ones grown locally.

mussels 2 kg, cleaned
butter 50g, frozen and grated
fresh breadcrumbs 50g
garlic 1 clove, crushed
parsley a small bunch, chopped
lemon 1, cut into wedges to serve
crusty bread warmed, to serve

Make sure all the mussels are alive before you cook them - if any are open, tap them on the work surface, if they don't close, throw them away. Heat a large, wide pan, tip in the mussels with a splash of water, cover and cook until opened. Throw away any that won't open. Remove the top shell from each mussel and discard. Mix the butter, breadcrumbs, garlic and parsley. Put a layer of half mussel shells on a baking tray. Sprinkle breadcrumbs over each one then flash under a very hot grill until just golden. Serve with lemon and crusty bread. Serves 2