March Seasonal Eating

Fruit: Southern Hemisphere • Vegetables: Southern Hemisphere • Fruit: Northern Hemisphere • Vegetables: Northern Hemisphere

Fruit: Southern Hemisphere

Dinner: Sarah Hobbs’ Roast Chicken with Apple Stuffing • Dessert: Emma Lewis’ Sticky Toffee Apple Pudding • Something Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts	Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)	Breakfast: Half Baked Harvest’s Blackberry Swirl Muffins with Honey Butter • Accompaniment: Delicious’ Blackberry Cream • Drinks: Miriam Nice’s Kir Royale
Dessert: Somewhere over the Kitchen’s Chestnut Mousse Cake with Sour CherriesChestnut Mousse Cake with Sour Cherries • Main: Jane Hornby’s Italian Sausage and Chestnut Pasta • Starter: Wholesome Cook’s Chestnut and Mushroom Soup	Canning: Justin North’s Spiced Cumquat Chutney • Dessert: Linda Peek’s Cumquat and Almond Cake • Something different: James Grant and Alex Elliott-Howery’s Pickled Cumquats	Savoury: Custard Apples Australia’s Thai Red Curry of Chicken and custard Apple • Something cold: End of the Fork’s Custard Apple Sorbet • Something warm: Woolworths’ Baked Custard Apple CrumbleBaked Custard Apple Crumble
To pair with cheese: Food to Love’s Feijoa Paste • Comfort: The Kiwi Country Girl’s Feijoa Crumble Slice • Something different: Amanda Laird’s Feijoa Strudel	Main: Warren Mendes’ Smoked Chicken and Fig Salad • Dessert: Katie Quinn Davies’ Sticky Fig and Pecan Pudding with Toffee Sauce • Baking: Turntable Kitchen’s Fig, Mint and Honey Galette	• Starter: Food Daydreaming’s Prawn-Stuffed Avocados with Finger LimesSeafood: Delicious’ Oyster, Finger Lime and Ginger • Dessert: Delicious Everyday’s Mojito Cheesecake Parfaits with Finger Lime Caviar
Appetiser: Zach Desart’s Spicy Grape-Ricotta Crostini • Something different: Cara’s Cravings’ Salmon with Red Grape Agrodolce • Snack: Michel Richard’s Chocolate Grapes	Drinks: Mama Latina Tips’ Guava Agua Fresca • Something different: Petrina Verma Sarkar’s Indian Guava Cheese • Dessert: Ruth Cousineau’s Guava and Cream Cheese Pastry	Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls
Drinks: Sarah Cook’s Melon Spritzers • Salad: 101 Cookbook’s Summer Melon Salad Recipe • Refreshing: Tartelette’s Watermelon and Honeydew Sorbets with Lemongrass Sauce	Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut Muffins • Something Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna Steak • Frozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles	Savoury: Recipe Tin Eats’ Lemon Chicken Salad • Something different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and Basil • Dessert: Pretty Simple Sweet’s Lemon Tart
Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal	Classic: Rainbow Nourishment’s Upside-Down Mandarin Orange Cake • Comfort: O Tama Carey’s Warm Mandarin Pudding • Something Different: Sarah Hobbs’ Dark Choc Whole Mandarin Cake	Salad: Donna Hay’s Coconut Rice Salad with Green Mango and Herbs • Dessert: Lisa Featherby’s Golden Mango and Passionfruit Caramel Tart • Summer treat: Angela Devlin’s Mango and Thai Basil Ice Cream with Fresh Coconut Shavings
Drink: Mari Jasmin’s Cucumber Mangosteen Mint Crushie • Frozen Treat: Honest Cooking’s Mango and Mangosteen Tropical Granita • Ice Cream: Delightful Fuel’s Healthy Mangosteen Popsicles	Traditional: Adam Liaw’s Honey-Poached Nashi Pears with Cinnamon Chantilly • Comfort: Ian Parmenter’s Nashi and Macadamia Crumble • Something different: Sarah Hobbs’ Nashi Chicken Waldorf Bruschetta	Savoury: Taste of Home’s Roasted Citrus and Herb Turkey • Sweet: Taste.com.au’s Little Orange Polenta Cakes • Drinks: Barbara Rolek’s Orange Mint Tea
Green: Molly Wizenberg’s Thai Green Papaya Salad • Ripe: Jennifer Joyce’s Seared Beef and Papaya Salad with Tamarind Soy Dressing • Warm: Marcia Kiesel’s Chicken and Papaya Stir Fry	Light: Good Food’s Passionfruit Mousse • Decadent: Donna Hay’s Passionfruit Tart • Something different: Lisa Featherby’s Passiona Granita Jellies	Starter: Prawn-Stuffed Avocados with Finger Limes • Summery: Maggie Beer’s Paw Paw, Mango and Rocket Salad • Dessert: Jamie Oliver’s Tropical Fruit Salad with Paw Paw Granita
Canning: America’s Test Kitchen’s Peach-Bourbon Jam • Savoury: Katherine Sacks’ 3-Ingredient Pesto-Grilled Chicken with Peaches • Sweet: Tastes Better from Scratch’s Peach Cobbler	Savoury: Olive’s Griddled Pear, Rocket and Prosciutto Salad • Sweet: Sally’s Baking Addiction’s Maple Vanilla Baked Pears • Classic: Season and Suppers’ Italian Pear Almond Cake	Breakfast: Monica Pinto’s Spiced Persimmon Jam • Baking: Natasha’s Kitchen’s Persimmon Bread • Savoury: Preppy Kitchen’s Persimmon Salad
Drinks: Christopher Testani’s Cold Brew Plum Iced Tea • Savoury: Valli Little’s Duck with Chilli Plum Sauce • Sweet: Jamie Oliver’s Plum Tarte Tatin	Drinks: Natalie Oliva’s Pomegranate White Tea Fizz • Dessert: Family Style Food’s Pomegranate Panna Cotta • Dressing: Simply Recipes’ Homemade Pomegranate Molasses	To pair with cheese: Elise Bauer’s Membrillo (Quince Paste) •Traditional: David Lebovitz’s Rosy Poached Quince • Something different: Valli Little’s Quincemisu
Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb Coleslaw • Sweet: The Seaside Baker’s Quick Rhubarb Cake • Treat: Maggie Beer’s Rhubarb Crumble	Dinner: NZ Woman’s Weekly’s Sesame Pork with Tamarillo and Ginger Chutney • Dessert: Jess Sly’s Poached Tamarillos in Honey and Vanilla Syrup • Something Different: Delicious’ Baked Ricotta with Poached Tamarillos

Vegetables: Southern Hemisphere

Starter: Bill Granger’s Artichoke and Pecorino Bruschetta • Classic: Gimme Some Oven’s Roasted Artichokes • Something different: Half Baked Harvest’s Spinach and Artichoke Stuffed Soft Pretzels	Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad	Stir-Fry: My Recipes’ Bok Choy and Mushroom Stir-Fry • Vegetarian: Feasting at Home’s Black Pepper Tofu with Bok Choy • Side: The Forked Spoon’s 10-Minute Garlic Bok Choy Recipe
Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing	Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic Dressing • Noodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce Vinaigrette • Side: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze	Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince Filling • Side: Inspired Taste’s Lemon Garlic Sauteed Cabbage • Something Different: The Wholesome Fork’s Indian Cabbage Potato Curry
Salad: Silvia Colloca’s Roast Capsicum Salad • Vegetarian: Kayla Itsines’ Vegetarian Stuffed Capsicums • Chicken: Neil Perry’s Italian Chicken with Capsicum and Summer Tomatoes	Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots	Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard
Soup: Feasting at Home’s Simple Celery Soup • Vegetables: Elise Bauer’s Celery Stir Fry • Dinner: Adam Liaw’s Stir-Fried Pork and Celery	Sauce: Monkey Mom’s Delightfully Hot Chili Pepper Sauce • Side: Spice the Plate’s Pan-Seared Green Chili Pepper • Seafood:Nigella Lawson’s Shrimp with Garlic and Chili Pepper	Drinks: Cooking Light’s Cucumber-Lime-Lavender Spritzer • Salad: Cookie and Kate’s Gaby’s Cucumber Salad • Something different: Hannah Klinger’s Chopped Israeli Salad
Canning: Chopstick Chronicles’ Pickled Daikon (Tsukemono) • Side: Cooking on the Weekend’s Spicy Roasted Daikon French Fries • Something different: Woonheng’s Pan-Fried Daikon Buns	Something different: The Mediterranean Dish's Greek-Style Braised Eggplant • Classic: Guy Grossi’s Eggplant Parmigiana • Vegetarian: Minimalist Baker’s Moroccan Lentil-Stuffed Eggplant	Salad: Jill Dupleix’s Fennel, Pear and Parmesan Salad • Comfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini Dressing • Side: Sweet Paul Magazine’s Tuscan Braised Fennel
Traditional: Good Food’s Gai Lan with Oyster Sauce • Seafood: Chrissy Freer’s Pepper and Garlic Prawns with Gai Lan • Stir-fry: Christine Gallary’s Gai Lan and Shitake Stir-Fried Brown Rice	Comfort: Lena Abraham’s Garlicky Spaghetti • Main: Salt and Lavender’s Creamy Garlic ChickenCreamy Garlic Chicken • Something different: Barney Desmazery’s Wild Garlic and Nettle Soup	Drinks: Cookie and Kate’s Fresh Ginger Tea • Main: Budget Bytes’ Sticky Ginger Soy Glazed Chicken • Sweets: The Daring Gourmet’s Candied Ginger
Side: Taste of Home’s Lemony Almond-Feta Green Beans • Comfort: BBC Food’s Green Bean Mac ’n’ Cheese • Something different: Chris Morocco’s Blistered Green Beans with Garlic	Condiment: Sarah Cook’s Kale Pesto • Fritters: Real Smart Mom’s Kale and Bacon Cakes • Side: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic	Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts
Salad: Marcus Nilsson’s Green Goddess Cobb Salad • Stew: Stefano Manfredi’s La Vignarola • Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers	Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom Spaghetti • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms	Pasta:Samantha Seneviratne’s Caramelised Onion Pasta • Chicken: Lauren Miyashiro’s French Onion Chicken • Side: Tyler Florence’s Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
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Mediterranean: Maria Benardis’ Baked Chicken with Okra • Indian: My Heart Beets’ Crispy Indian Okra • Southern: Diana Rattray’s Southern-Style Okra with Tomatoes and Rice	Baked goods: Me and Mr Jones’ Sweet Parsnip Loaf • Soup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized Shallots • Something different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples	Pasta: Emma Laperruqe’s Pasta with Yogurt, Green Peas and the Herbs • Main: Kathy Knudsen’s Baked Fish with Pea Puree • Side: Tiffani Thiessen’s Parmesan Peas
Side: Serious Eats’ The Best Crispy Roast Potatoes Ever • Popular: Food Network Kitchen’s Loaded Baked Potato Casserole • Something different: Molly Stevens’ Mini Herbed Pommes Anna	Salad: Healthy Home Café’s Roasted Pumpkin Salad • Main: Colin Fassnidge’s Roasted Butternut Pumpkin with Herb Oil and Goat's Cheese • Side: Not Quite Nigella’s Roast Pumpkin with Feta and Honey	Healthy: Shannon Harley’s Harissa Chickpeas with Silverbeet • Comfort: Gourmet Traveller’s Potato, Leek and Silverbeet Gratin • Something different: Kim Coverdale’s Creamy Silverbeet Soup
Snack: Lena Abraham’s Ultimate Spinach Artichoke Dip • Curry: Budget Byte’s Indian Style Creamed Spinach • Side: Catalyst’s Garlic Mushrooms and Spinach	Side: Fuss Free Flavours’ Swede Chips with Sticky Mustard Dressing • Something different: Sophie Godwin’s Swede Gnocchi with Crispy Sage • Snack: Abel and Cole’s Spiced Swede Cakes	Comforting: Minimalist Baker’s Mediterranean Baked Sweet Potatoes • Salad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy Chorizo • Main: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs
Soup: AWW Food’s Sweet Corn Veloute with Chilli Ciabatta Crisps • Main: Pinch of Yum’s Sweet Corn and Zucchini Pie • Side: Jamie Oliver’s Stir-Fried Corn with Chilli, Ginger, Garlic and Parsley	Eggy: Fork, Knife, Swoon’s Baked Eggs with Spinach and Swiss Chard • Classic: The Kitchn’s Swiss Chard with Garbanzo Beans • Something different: Maydan’s Swiss Chard Tahini Dip	Soup: Olive Magazine’s Mussel and Tomato Chowder • Pastry: Mandy Biffin’s Open Tomato and Caramelised Onion Pies • To share: Yotam Ottolenghi’s Tomato, Chard and Spinach with Fried Almonds
Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère Gratin • Noodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle Salad • Classic: Cheryl Slocum’s Braised Turnips with Greens	Stir-fry: Alison Adams’ Stir-Fried Baby Wombok with Soy and Chilli • Salad: Coles Magazine’s Asparagus, Snow Pea and Wombok Salad • Dumplings: Belinda So’s Potstickers with Tuna and Wombok	Classic: Sara Kate Gillingham’s Baked Summer Squash • Light: Cooking Classy’s Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes • Comfort: Martha Stewart’s Zucchini and Yellow Squash Gratin
Baked: Minimalist Baker’s Vegan Zucchini Gratin • Main: Recipe Tin Eats’ Crispy Zucchini Fritters • Side: Damn Delicious’ Baked Parmesan Zucchini

Fruit: Northern Hemisphere

Dinner: Sarah Hobbs’ Roast Chicken with Apple Stuffing • Dessert: Emma Lewis’ Sticky Toffee Apple Pudding • Something Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts	Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)	Seafood: The Brewer and the Baker’s Seared Scallops with Blood Orange Salsa Dessert: Sweet Sugar Bean’s Chocolate & Blood Orange Pots de Crème Baking: Every-Day Annie’s Blood Orange Loaf Cake
Canning: Justin North’s Spiced Cumquat Chutney • Dessert: Linda Peek’s Cumquat and Almond Cake • Something different: James Grant and Alex Elliott-Howery’s Pickled Cumquats	Salad: Simply Beautiful Eating’s Mixed Greens with Fig, Clementine and Feta • Dessert: Country Cleaver’s Clementine Almond Yogurt Cake • Treat: James Martin’s Clementine and Prosecco Jellies	Breakfast: Not enough Cinnamon’s Baked Grapefruit with Maple Syrup And Cinnamon • Side: No Recipe’s Grapefruit Guacamole • Dressing: La Domestique’s Winter Grapefruit Salad with Citrus-Ginger Vinaigrette
Breakfast: AWW Food’s Kiwi Fruit and Apple Jam • Drink: Miriam Nice’s Kiwi Fruit Smoothie • Something Different: Cook Republic’s Raw Kiwi Fruit Nachos	Dessert: Flour and Stone's Lemon Dream Cake • Canning: Hassan M’Souli’s Preserved lemon • Dinner: Pinch of Yum’s 5 Ingredient Lemon Chicken with Asparagus	Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal
Salad: Fresh Magazine’s Orange, Rocket and Currant Salad • Dessert: Mary Berry’s Orange Layer Cake • Main: Nate Appleman’s Charred Chicken with Sweet Potatoes and Oranges	Retro: Peter’s Food Adventures’ Pineapple Fried Rice • Easy entertaining: Lena Abraham’s Hawaiian Chicken Skewers • Cocktail: Colleen Graham’s Bahama Mama	Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb Coleslaw • Sweet: The Seaside Baker’s Quick Rhubarb Cake • Treat: Maggie Beer’s Rhubarb Crumble
Frozen: David Lebovitz’s Tangerine Sorbet Something different: Jamie Oliver’s Tangerine, Chocolate & Vanilla Salad Baking: The Kitchn’s Tangerine and Ginger Cookies

Vegetables: Northern Hemisphere

Accompaniment: Gjusta's Green Harissa • Salad: Cooking Light’s Lemony White Bean-and-Arugula Salad • Pasta: Charlyne Mattox’s Gemelli With Shrimp, Arugula, and Feta	Appetiser: Cafe Delites’ Cheesy Garlic Roasted Asparagus Salad: John Torode’s Super Spring Salad Savoury: Taste Magazine’s Roast Chicken, Brie and Asparagus Tart	Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls
Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad	Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing	Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic Dressing • Noodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce Vinaigrette • Side: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze
Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince Filling • Side: Inspired Taste’s Lemon Garlic Sauteed Cabbage • Something Different: The Wholesome Fork’s Indian Cabbage Potato Curry	Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots	Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard
Pasta: Michael White’s Orecchiette with Sausage and Chicory • Comfort: Raymond Blanc’s Chicory Gratin • Side: An Italian in my Kitchen’s Sauteed Chicory Greens	Condiment: Sarah Cook’s Kale Pesto • Fritters: Real Smart Mom’s Kale and Bacon Cakes • Side: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic	Salad: Feasting at Home’s Kohlrabi Slaw with Cilantro, Jalapeño and Lime • Side: Aaron Kirk’s Roasted Kohlrabi with Savory Garlic Sauce • Tips and tricks: Fresh Fork Market’s Kohlrabi: 4 Easy Ways
Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts	Salad: Marcus Nilsson’s Green Goddess Cobb Salad Stew: Stefano Manfredi’s La Vignarola Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers	Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom Spaghetti • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms
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Topping: Dana Velden’s Italian Gremolata • Side: Samira Saab’s Tabbouleh • Main: Emma Knowles’ Linguine with Walnut-Parsley Pesto	Baked goods: Me and Mr Jones’ Sweet Parsnip Loaf • Soup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized Shallots • Something different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples	Pasta: Emma Laperruqe’s Pasta with Yogurt, Green Peas and the Herbs Main: Kathy Knudsen’s Baked Fish with Pea Puree Side: Tiffani Thiessen’s Parmesan Peas
Side: Serious Eats’ The Best Crispy Roast Potatoes Ever • Popular: Food Network Kitchen’s Loaded Baked Potato Casserole • Something different: Molly Stevens’ Mini Herbed Pommes Anna	Salad: Cook’s Hideout’s Radish and Peanut Salad (Indian Style) • Grains: Jar of Lemon’s Radish and Tangerine Quinoa Detox Salad • Something different: A Zesty Bite’s Baked Radish Chips	Snack: Lena Abraham’s Ultimate Spinach Artichoke Dip • Curry: Budget Byte’s Indian Style Creamed Spinach • Side: Catalyst’s Garlic Mushrooms and Spinach
Soup: Yotam Ottolenghi’s Spring Onion Soup Seafood: Nigel Slater’s Prawns with Sichuan Peppercorns and Spring Onions Main: Olive Magazine’s Poached Chicken with Spring Onion and Ginger Sauce	Salad: The Flexitarian’s Jerusalem Artichoke, Walnut, Blood Orange and Rocket Salad • Soup: Nutrition Stripped Lemony Sunchoke Soup • Something Different: Kristin’s Kitchen’s Crispy Shredded Sunchoke Pizza with Goat Cheese and Fried Eggs	Comforting: Minimalist Baker’s Mediterranean Baked Sweet Potatoes • Salad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy Chorizo • Main: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs
Eggy: Fork, Knife, Swoon’s Baked Eggs with Spinach and Swiss Chard • Classic: The Kitchn’s Swiss Chard with Garbanzo Beans • Something different: Maydan’s Swiss Chard Tahini Dip	Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère Gratin • Noodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle Salad • Classic: Cheryl Slocum’s Braised Turnips with Greens