March's offerings...

Cauliflower, kale, leeks and Savoy cabbage are still in season this month, but according to Eat Seasonably, it is spring greens that are at their best in March. You might be mistaken for thinking that spring greens are just like any other cabbage, but their deep green leaves are richer in nutrients and they have a stronger flavour. If you're stuck for inspiration, try these ideas out:

• Spring greens make a tasty side dish - simply shred, stir-fry in a little oil for 2 or 3 mins with a touch of chilli and season with pepper.
• Add strips of spring green to other veg for a stir-fry or curry.
• Use shredded cooked spring greens in place of spinach to stuff cannelloni. Add a tomato based sauce and top with grated cheese. Cooked in the oven for 20mins, this makes a simple main meal.
• Try spring green parcels for an alternative main course. Prepare couscous or other grain according to pack instructions. Meanwhile brown a chopped onion, add half a teaspoon each of cumin, coriander, ginger and cinnamon. Add a drained tin of chickpeas and a small handful of raisins and chopped dried apricots to the onion mix, adding the couscous also. Cook whole spring green leaves for a few minutes, then drain. Fill each leaf with a generous serving spoon of mix, fold over and secure with a cocktail stick.