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March is the month where we begin to miss out on fowl and game but it's still great for ingredients so why not feast on:

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Starters:

Langoustine and Fennel Bisque

Nettle Soup

Gin Cured Gravlax

Moules Normande

Moules Mariniere

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Main Courses:

Champagne Salmon

Baked Salmon Parcels

BBQ Fish Tacos

Sole Ostend

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Sides/Salads:

Salmon and Bacon Salad

Cauliflower Cheese

Bubble and Leek cakes

Leek Gratin

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Puddings:

Rhubarb Fool

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