EAT WELL
MAKE THE MOST OF THE SEASON’S HARVEST
March is one of those months that feels incredibly British; the
temperamental temperatures can provide conversation starters for
weeks, and we're not quite sure if we should be throwing together
a fresh spring salad, or whipping up a hearty stew. Luckily, versatile
spinach has sprung into season this month, and it's the perfect
veg for accommodating all-weather dishes. So, whether creamed,
steamed or sautéed, this leafy green powerhouse is a springtime
staple and can provide a nutrients-boost to any meal. Turn the
page for our favourite ways with this vitamin-packed veg...
Fancy making one of these gorgeous
recipes? Upload your dish to Instagram
and tag @veggiemagazine for your
chance to appear in our next issue!Turn over to see Recipe
Balsamic glaze is made
from balsamic vinegar,
sweetened and cooked
until it’s reduced to a thick
syrup. If you can’t find it in
the supermarket, make your
own or just use balsamic
vinegar and a little
honey instead.