Top 10 brand-new March recipes picked by our editor

Nat

Editor's picks: Top 10 recipes for March 2024

Purple sprouting broccoli tempura with nuoc cham

Nuoc cham is a punchy Vietnamese sauce made from fish sauce, lime juice, chilli and sugar. The sweet-sour hit is the perfect foil for the beautiful broccoli, which is lightly battered and deep-fried. The tempura is made extra crisp thanks to a blend of plain flour, cornflour and soda. Serve this as a starter when entertaining over the Easter weekend and sharpen your elbows in preparation – these deep-fried beauties will disappear from the table in a flash.

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Purple sprouting broccoli tempura with nuoc cham

Wild garlic, chicken & leek pie

Every spring, wild garlic is guaranteed to spike in popularity across our channels. Social media feeds become flooded with these elegant, tapered leaves, which can be found growing in woodlands near water. If you are lucky enough to have a wild garlic patch near you, this year try making our wild garlic, chicken & leek pie. The wilted leaves have a fragrant finish rather than a huge garlic hit – serve with a side of spring greens

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Wild garlic, chicken & leek pie

Charred spring onion, chilli & feta flatbreads

We love creating veg-first recipes that place vegetables at the heart of the dish. Step forward this spring onion flatbread. The onions are griddled with garlic, chilli and nigella seeds before being combined with a feta and Greek yogurt topper, and homemade flatbreads. Making your own flatbreads takes a bit more time, but the warm, blistered pillows will be worth the effort.

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Charred spring onion, chilli & feta flatbreads

Pea & tarragon cream roast chicken

Alternative centrepieces for big occasions have been a big trend on Good Food over the past few years. When our audience speaks, we listen, so this Easter our food team developed a truly special roast chicken recipe to offer a change from the traditional lamb. A bright green cream sauce made from peas, tarragon and cream is spooned over the chicken while it roasts, giving it both striking visual panache and incredible flavour. What’s even better is that boulangere-style potatoes are cooked in stock underneath the chicken while it roasts. Definitely a recipe to save in your My Good Food account for Easter Sunday.

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Pea & tarragon cream roast chicken recipe

Goat tacos

Goat is another great alternative to lamb. Ask your nearest butcher if they can source it for you if it’s not normally stocked, or head online to find a stockist that will deliver to your door. This goat taco recipe is a rainbow of colour and flavour. The goat itself is simply roasted with salt. The tacos are made from scratch using maize flour, or you could buy soft tacos instead. It's served with two sauces – adobo chilli soured cream and a coriander and lime green sauce. Serve with crunchy veg and avocado, plonk it down on the table and let everyone help themselves. It’s another great option for feeding a crowd over Easter.

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Goat tacos

Next-level beef cobbler

March can feel wintery at times so it would be amiss not to mention this superstar of a one-pot. Food editor Barney’s next-level series takes a classic dish and elevates it using tips, tricks and genius ingredients. Here, he cooks the braising steak in stout and tops it with hunks of cobbler. The cobbler mixture contains mature cheddar and Marmite. We don’t call it next level for nothing…

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Next-level beef cobbler

Marmalade & earl grey frangipane tart

Now is the time to start planning your big Easter dessert option. If you can bear to part with the chocolatey tradition, this zesty and elegant tart makes a majestic alternative. As the pastry is made from scratch this is a project bake but well worth the effort when you present it to guests – it can be served hot or cold with a generous helping of pouring cream.

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Marmalade & earl grey frangipane tart

Air-fryer pork belly

Our food team is constantly coming up with inventive ways to maximise an air-fryer. Since one of the appliance’s key benefits is its crisping potential, it makes sense to use it to create epic crackling. Similar to the principles of cooking roast pork belly in the oven, it is started off on a high heat in the air-fryer before being turned down for the final 30 minutes. It only takes an hour in total and the combined formula of the air-fryer function, salt rub and nifty scoring adds up to one cracker of a roast centrepiece.

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Air-fryer pork belly

Milk buns

If you like your bread as soft and fluffy as can be, make sure to save these cloud-like milk buns in your My Good Food folder. The recipe uses a tangzhong method, in which a roux is added to the dough, and the buns are finished with a milk glaze to give them a characteristic shine. The recipe makes eight buns but they can be frozen once baked.

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Milk buns

Green goddess salad

Salad is popular on the Good Food website all year round, but at springtime the change in season gives it added appeal. A truly great salad has an excellent dressing, and there is no more epic a dressing than the green goddess. Avocado forms the foundation, before being combined with yogurt, herbs, spring onions, garlic and olive oil to create a thick, creamy, verdant sauce to spoon generously over crunchy veg and pan-fried chicken. A flavour and texture explosion on a platter.

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Green goddess salad