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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
 The Month of MarchMarch is a mixed month and the produce available in the shops reflects this as it bridges the gap between Winter and Spring. With the warmer days and lighter evenings we can hold on to the fact that Spring is just round the corner and with it comes a host of new produce. In the meantime we can make the best of what is available. The star of the vegetable shelf this month is the leek. Excellent as a vegetable accompaniment to many meats and fish it is also very good as the main ingredient in a dish. The leek is also the national emblem of Wales and what better way to celebrate St David’s Day on the 1st March, than with a tasty Leek Flan . As well as leeks this flan uses Caerphilly, probably the best known of the Welsh cheeses. Also in season this month are cauliflower, chicory, kale, parsnip, purple sprouting and Jerusalem artichokes. British cauliflower growers are suffering the consumer switch to broccoli. Show them your support by cooking a Cauliflower Bake with a British cauliflower. Fish remain plentiful at this time of year due to the cold temperature of the coastal waters. Cod, halibut, salmon, sea trout (known as sewin in Wales) and hake are all in season. Seat trout is now more widely available and has a wonderful flavour. Try it simply cooked with herb sauce for a tasty supper dish. The British Food Trust WebsiteThis website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the 1,210 recipes here are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. Our overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!). With that in mind, we would like to give a very special thank-you to Helen Gaffney, the selfless originator of this Cookbook, and to the Dairy Diary, which helped her with recipes and photographs. 
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