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Eat the Seasons - March 2013

Fruit, Nuts & Fungi

Forced Rhubarb, Birch Saps

Vegetables & Herbs

Cauliflower, Celeriac, Chicory, Leeks, Purple Sprouting Broccoli, Swede

Meat & Game
Fish & Shellfish
Cockles, Cod, Hake, John Dory, Lemon Sole, Mussels, Oysters, Salmon

There has never been a better time to be an ethical shopper in the UK – not so long ago it was a struggle to get Fair-trade goods in our supermarkets but now there are supermarket ranges devoted to buying with a conscience.  Fair-trade Fortnight runs from 25th February to 10th March 2013 so you may find some special offers around at the moment.  Don’t assume you will pay more for fair-trade produce as this is often not the case. 

For British produce don’t forget to visit and for more details of your local markets.

Who would ever have thought that salmon would be cheaper than cod or haddock?  This month’s recipe is a fine example of what you can cook with this thick-fleshed fish, and is, in our opinion absolutely delicious!

Salmon Tagine

Serves 4


  • Olive Oil
  • 2 cloves of garlic
  • 1 handful of mixed olives (stone in)
  • 2 tsp harissa
  • 4 anchovy fillets
  • 700g passata
  • 1 small preserved lemon
  • 1 good pinch of saffron
  • 4 x 120g salmon fillets, skin on
  • 1 tbsp rose water
  • 1 tin of chickpeas
  • 400g spinach
  • 1 bunch chopped coriander


  1. Put a large frying pan or a high sided roasting tray on the hob over a medium heat.
  2. Drizzle in 2 tablespoons of olive oil and squash in the unpeeled garlic through a garlic crusher.
  3. Stir in the olives, harissa, anchovies, rose water, chickpeas and passata, and tear in the preserved lemon.
  4. Cover the saffron with a splash of boiling water.
  5. Season each fish fillet with salt and pepper and place in the sauce, then sprinkle the fish with the saffron.
  6. Put a lid on the pan, or cover with foil and leave to simmer fast until cooked through (roughly 8 minutes) – if easier pop the dish into the oven at around 1800c.
  7. Taste and correct the seasoning.
  8. Take the Salmon out of the pan and put to one side.
  9. Fold the spinach through the hot sauce until just cooked (a minute or two).
  10. Put 1 salmon fillet on each plate and spoon the tagine sauce over the top.
  11. Sprinkle with coriander leaves.
  12. Serve with purple sprouting broccoli and steamed kale.