March is here. With more light, longer days and spring blossoms galore! I’m so happy spring is finally within reach.

I’m SO looking forward to the first fresh produce of the season, so thought I would share some of my favourite early spring recipes with you. We have blood oranges! Wild garlic! Rhubarb! (The forced one are already here.) And the most divine cheese!

Wild garlic pesto is a must as soon as the little green leaves are sprouting. The season can start as early as February and continue on towards May/June. Definitely one of my favourite seasons!

Fried gnocchi with wild garlic pesto and cherry tomatoes is spring on a plate!

And this orzo pasta with courgette and feta is absolutely delicious! Pairs well with roast chicken or pork fillet. Yum!

Also love these wild garlic fritters!

And these oysters au gratin with Västerbotten cheese and wild garlic are divine! The perfect dinner party starter in spring.

Another delicious starter is this one; portobello mushrooms stuffed with wild garlic and cheese! Old school and so good!

But the simplest wild garlic recipe (perfect for the wild garlic beginners) is wild garlic bread. Basically buttery garlic bread but with wild garlic instead of regular garlic. It will get you hooked on this lovely herb, I promise!

The cheese I mentioned in the beginning of this post is only available for a few months each year and March is the end of the season, so make sure you have one before it’s too late. I love it baked with boiled new potatoes and charcuterie.

Also blood oranges are available for a limited time, so go get some now! It’s a short season but make the most of it as they are so so good! This simple blood orange salad with biscotti is easy to throw together any day of the week.

I also love this blood orange pannacotta – it’s absolutely delicious!

Moving on to rhubarb, this tart with creme patisserie is so lovely!

And this rhubarb meringue pie is amazingly delicious!

But this might be my absolutely favourite when it comes to rhubarb: a puff pastry and custard rhubarb tart! It’s heaven served with some lightly whipped cream!

Bring on Spring!