Pubchef's guide to what's in season in March
Parsley - A favourite ingredient in sauces to accompany gammon and fish dishes, it can also be used in soups, casseroles and salads, as well as a garnish.
The herb has flat-leaf and curly varieties, with the former having a stronger flavour. Parsley originates in southern Europe and is commonly found in Mediterranean dishes.
Rhubarb - This is commonly used in desserts such as ice creams, pies, sorbets and jams. Early rhubarb is famously tart and must be sweetened with sugar before use. The vegetable, once believed to have medicinal properties, is characterised by its straw-like stems and pink colour.
Radishes - Eaten raw, red radishes make a tasty addition to salads and cold dishes, but can also be used in marinades and as a soup ingredient. The radish is also available in larger white and black varieties.
Sorrel - A versatile ingredient for chefs. Young green leaves are slightly tart and can be used in salads or soups while more mature sorrel can be blended with cream to produce a purée. Sorrel is best partnered with fish or veal.