As winter gives way to the first signs of spring, March brings a fresh wave of seasonal produce to our kitchens. It’s a time of transition—hearty winter staples like root vegetables still linger, while the first tender greens & early spring crops make their appearance.
At The Bakehouse at Mill Cross Retreats, we believe in celebrating the best of each season through local, organic ingredients & the magic of woodfired cooking. Whether you join us for private woodfired cookery courses or private dining, you'll experience the magic of local, seasonal & organic food.
March is an exciting month for cooking, with a wonderful mix of earthy, comforting flavours & bright, fresh additions. Whether you're gathering around the fire for a long, leisurely lunch or perfecting your skills at our Woodfired Cookery School, these recipes highlight the beauty of seasonal, organic produce & the rich depth of flavour that woodfired cooking can achieve.
If you don't have a woodfired oven, fear not... you can easily reproduce these delicious recipes in your home oven.
What’s in Season in March?
March’s local and organic bounty in Devon includes:
Leafy greens – kale, spinach, chard, wild garlic
Brassicas – purple sprouting broccoli, cauliflower, spring cabbage
Root vegetables – carrots, parsnips, celeriac, swede
Alliums – leeks, onions, shallots
Early spring treasures – rhubarb, radishes, watercress, new season herbs
Foraged delights – wild garlic, nettles, sorrel
With these ingredients in mind, let’s dive into some woodfired recipes that bring out their best.
1. The Bakehouse Homity Pie
Years ago, I cooked at Cranks vegetarian restaurant—an inspiring pioneer of veggie food. As it's British Pie Week, here's our take on the Cranks staple—Homity Pie—a comforting vegetarian pie celebrating early spring ingredients.
Ingredients (Serves 4-6)
For the filling:
1 tbsp butter
1 tbsp olive oil
1 large or 2 small leeks, washed and thinly sliced
4 cloves garlic, minced
400g organic potatoes, peeled and diced into 2cm cubes
400g organic sweet potatoes, peeled and diced into 2cm cubes
50g wild garlic, washed and chopped
200g organic baby leaf spinach
250ml organic double cream or oat cream
Salt & black pepper
175g mature cheddar or vegan alternative (optional)
Pinch of grated nutmeg
2 tbsp chopped flat-leaf parsley
For the pastry:
125g white flour (we use Doves Farm)
125g spelt or wholemeal flour (Doves again!)
125g butter, cubed (or plant-based alternative)
1 tsp salt
2 tbsp cold water
1 free-range egg (or plant-based milk for vegan)
Method
1. Make the pastry:
Rub the butter into the flour and salt until it resembles breadcrumbs, or pulse in a food processor.
Beat together the egg and cold water.
Add the mix gradually, stirring until a dough forms. Wrap & chill for 30 minutes.
2. Prepare the filling:
Melt butter & olive oil in a pan, add leeks, and cook gently for 10 minutes until soft.
Add the finely chopped garlic & a pinch of sea salt, and cook gently for a further 5 minutes.
Steam the chopped potatoes & sweet potatoes for 10 minutes.
Add the wild garlic & baby spinach and cook down for a few minutes. If there is excess liquid in the pan, drain it off.
Remove from the heat, stir in the steamed potatoes, 2/3 of the cheese, flat-leaf parsley & grated nutmeg, and season well.
3. Assemble the pie:
Preheat oven to 180°C.
Take the pastry out of the fridge for 10-15 minutes before rolling.
Line a 20-25cm deep fluted flan tin with a removable base.
Spoon in the cooled filling & carefully pour the cream all over the filling.
Sprinkle the remaining cheese on top.
4. Bake & Serve:
Bake for 40-45 minutes until golden and crisp.
Serve warm with a side of steamed purple sprouting broccoli & some buttered carrots.
This pie is hearty, seasonal, and packed with flavour—perfect for March’s chilly evenings!
2.Woodfired Purple Sprouting Broccoli with Garlic & Lemon
A simple yet delicious dish that highlights one of March’s finest vegetables. We grow purple sprouting in our veg patch & this is a staple for us- delicious alongside any Italian style meal
Ingredients:
A bunch of purple sprouting broccoli, washed and trimmed
2 tbsp olive oil
1 clove garlic, finely chopped
Zest and juice of 1 lemon
Sea salt & black pepper
A pinch of chilli flakes (optional)
Method:
Toss the broccoli in olive oil, garlic, lemon zest, and seasoning.
Spread over a preheated woodfired grill or cast iron pan.
Roast in the woodfired oven or your home oven (C180 degrees) for 5-7 minutes, turning occasionally, untilslightly charred and tender.
Squeeze over fresh lemon juice and serve as a side dish or light starter.
3. Woodfired Cauliflower Steaks with Romesco Sauce
A smoky, flavour-packed vegetarian main, perfect for showcasing organic cauliflower. And what's more, gorgeous local cauliflower is a total health kick- high in fibre, great for gut bacteria & great as an anti-inflammatory!
Ingredients:
1 large organic cauliflower, cut into thick slices
2 tbsp olive oil
1 tsp smoked paprika
Sea salt & black pepper
For the romesco sauce:
2 roasted red peppers, peeled
1 clove garlic
30g almonds, toasted (plus another 15g for topping)
1 tbsp red wine vinegar
2 tbsp olive oil
1 tsp smoked paprika
Sea salt
Method:
Rub cauliflower steaks with olive oil, paprika, salt, and pepper.
Cook in a preheated woodfired oven (about 180 degrees) for 12-15 minutes, flipping halfway, until golden & slightly charred.
Blend all the romesco sauce ingredients until smooth.
Serve cauliflower with a generous dollop of romesco ,fresh herbs & a sprinkling of toasted almonds.
4. Rhubarb & Almond Frangipani Tart
A sweet way to embrace the first rhubarb of the season- can there be a finer combination than almonds & tart rhubarb? This is a real family favourite here at Mill Cross Retreats
Ingredients:
For the pastry:
200g organic flour
100g butter
1 tbsp golden caster sugar
1 egg yolk
2 tbsp cold water
For the filling:
200g rhubarb, cut into 3cm pieces
100g ground almonds
100g butter
100g golden caster sugar
2 eggs
Zest of 1 orange
Flaked almonds
Method:
To make the pastry- rub the butter into the flour until it resembles breadcrumbs, or pulse in a food processor.
Add the golden caster sugar
Beat together the egg yolk & cold water.
Add the mix gradually, stirring until a dough forms. Wrap & chill for 30 minutes.
Roll the pastry & line a 20cm flan tin with removable base
Prick the base all over with a fork
Cover the pastry case with greaseproof paper and baking beans (or dried beans) and bake at 180 for 15 minutes
Remove the beans & paper carefully and pop back in for 5 mins
Cream butter & sugar til light & fluffy
Add almonds, egg, and orange zest.
Spread filling over pastry, top with rhubarb pieces & flaked almonds
Bake for 15-20 minutes at 170 until it's pale golden brown.
Serve warm with organic (we use Riverford organic) clotted cream.
Join Us at Mill Cross Retreats’ Woodfired Cookery School
Cooking with the seasons is at the heart of everything we do at Mill Cross Retreats, and our Woodfired Cookery School is the perfect place to learn how to make the most of local, organic ingredients.
Our hands-on courses take you through the art of woodfired cooking, from baking perfect breads to mastering fire-roasted vegetables and meats.
March is the ideal time to explore the joy of cooking with fresh, sustainable ingredients—whether you're enjoying the smoky char of roasted broccoli, the depth of flavour in a simple flatbread, or the sweet warmth of a rhubarb tart.
Why not join us for a course and experience the magic of cooking with fire?
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