21 Dinner Ideas for March

21 Dinner Ideas for March

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Welcome to March’s culinary journey through the vibrant flavours of the UK! As we bid farewell to winter’s chill and embrace the promise of spring, it’s time to indulge in the bounty of seasonal delights gracing our plates.

Join me as we explore 21 dinner ideas for March, showcasing the freshest and most delicious ingredients the UK has to offer. From hearty root vegetables to succulent seafood, let’s ignite our taste buds and celebrate the ever-changing palate of the start of the spring season.

21 Dinner Ideas for March

Whether you’re looking for a feast to feed the whole family or just something you can whip up in ten minutes to serve two, you’ll find it here – and all with the best ingredients of the season. There is vegetarian, vegan, gluten-free, and dairy-free options… or what we like to call, a little something for everyone.

So, without any further ado, let’s jump right in, shall we?

1: Spiced Moroccan Lamb Filo Pie

By Jus-Rol UK

You’ll need roughly 20 minutes of cooking time plus 20 minutes of preparation time to create this dinner showstopper. You’d be surprised by how many dinner dishes you can make with filo pastry, but this delicious dinner dish is one of many. I definitely recommend taking a look through the website and seeing what else takes your fancy!

Spiced Moroccan Lamb Filo Pie By Jus-Rol UK

Minced lamb, pine nuts, and dried apricots are wrapped in a beautifully flaky filo pastry case, and it really is super easy to make. And, if there are leftovers, the pie is absolutely delicious cold, eaten the next day. Do you want to know how I know that? Because I tried it, loved it, and ate the leftovers the next day!

2: Creamy Parsnip and Turkey Bacon Pasta

By Asda

Parsnips are incredibly versatile in the kitchen. You can roast them, mash them, puree them into soups, or even use them in baked goods like parsnip cake or bread. They may look like pale carrots, but parsnips are packed with nutrients. They’re high in fibre, which is great for digestion, and they’re also a good source of vitamins C and K, as well as folate and potassium.

Creamy Parsnip and Turkey Bacon Pasta by Asda

These vegetables have a unique, sweet flavour that sets them apart from other root vegetables. This sweetness is enhanced when they’re roasted or caramelized, making them a delicious addition to any meal. And now for a little bit of a history lesson. Are you ready?

Parsnips have been cultivated for centuries and were a staple food in ancient Rome. They were brought to the Americas by European settlers and were widely cultivated by Native American tribes. They have been used for their perceived medical benefits alongside flavour, particularly in those Native American tribes.

3: Bacon, Leek, and Mushroom Pie

By Bord Bia IE

Like onions and garlic, leeks are incredibly versatile in the kitchen, and they’re in season for March in the UK. They can be sautéed, roasted, grilled, or eaten raw in salads, and their tender texture makes them a great addition to a wide range of recipes. They have a mild, sweet onion-like flavour that adds depth to dishes without overpowering other ingredients, and they’re often used as a flavour base in things like soups, stews, and sauces.

Bacon, Leek, and Mushroom Pie by Bord Bia IE

Despite their mild flavour, leeks are packed with nutrients. They’re a good source of vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants that may have health benefits and contain prebiotic fibres that can help support a healthy gut microbiome. These fibres promote the growth of beneficial bacteria in the digestive tract, which can improve digestion and overall gut health.

4: Vegan Baked Cauliflower with Black Beans and Coconut

By Diabetes UK

This delicious, vegan-friendly dish feeds up to four people and requires 15 minutes of preparation time alongside approximately 40 minutes of cooking time. The dish makes up two parts of your five-a-day fruit and vegetable need, and it’s also dairy free, low in sugar, and vegetarian-friendly (obviously.)

Vegan Baked Cauliflower with Black Beans and Coconut by Diabetes UK

With only 251 calories per serving, this baked cauliflower dinner idea works as a side for meat-eaters as well as being a great main, lunch, or snack for plant-based folks. And if you’re in the market for more vegan-friendly recipes, I can point you in the direction of a few more. These are my personal favourites:

5: Wild Garlic Gnocchi

By Riverford Organic Farmers

Gnocchi, if you’ve never had it before, is a type of Italian dumpling, usually made with potato, some type of flour, salt, and egg. It is sometimes referred to as pasta, and it straddles two types of food: potato carbs and pasta carbs. Various other things are added for flavour, including cheese, herbs, vegetables, and meats; and they’re easily tweaked for various dietary restrictions. Flour can be easily substituted for sweet potato or a non-gluten type, and different countries around the world have their own versions of it.

Wild Garlic Gnocchi by Riverford Organic Farmers

If you were to travel to France, you’d eat gnocchi a la Parisienne, and the gnocchi are made from choux pastry. They’re also accompanied with a bechamel sauce. Poland has an egg-free version of gnocchi, known as kluski leniew, usually flavoured with all spice, cinnamon, and pepper, served up with gravy, caramelised onions, sour cream, gravy, or butter. This particular recipe is a simple garlic gnocchi dish, and I think you’re going to love it.

6: Vegan Roasted Tomato Linguine with Pine Nut and Seed Pangrattato

By Gousto

Pangrattato is, essentially, breadcrumbs that are flavoured with garlic. In fact, they often go by the name of garlic crumbs in English and other languages. The crumbs also sometimes go by the name of ‘poor man’s parmesan,’ according to Riverford Organic Farmers, as they are a delicious alternative to the cheese.

Vegan Roasted Tomato Linguine with Pine Nut and Seed Pangrattato By Gousto

Breadcrumbs and pangrattato are great ways of using up old, stale bread that hasn’t gone mouldy but isn’t fresh enough to eat. Once you’ve fried the crumbs and let them cool, you can move them to an airtight container or bag, then store in the freezer. They’ll last for up to 3 months in there!

7: Tomato and Artichoke Salad with Capers

By Recipetin Eats

Artichoke is one of those weird vegetables that everyone seems to forget about, including me. It’s a great vegetable to use in a salad, with an earthy, nutty flavour that isn’t all that strong, but is still pretty distinct. My grandmother used to say, you either love it or hate, just like Marmite. (Artichokes don’t taste like marmite, though.)

Tomato and Artichoke Salad with Capers By Recipetin Eats

Native to the Mediterranean, it’s perfect for dishes that encompass the flavours and dishes of the land, but it has plenty of other uses too, according to reports. In Vietnam, for example, artichokes are made into a type of herbal tea drink, and there’s a slightly different version in Romania. Mexico also has an artichoke herbal tea, but that recipe uses the flower part.

8: Tandoori Chicken and Cauliflower with Herby Raita

By Diabetes UK

If you’ve got 15 minutes of preparation time plus 25 minutes of cooking time, you’ve got just the right amount of time to make this delicious tandoori chicken and cauliflower with herby raita. The dish serves two people, is low in salt and fat, and is the perfect thing for a weekday dinner when you really don’t feel like putting a lot of effort in. It looks like you’ve put in a lot of effort in, but there’s not much involved.

Tandoori Chicken and Cauliflower with Herby Raita By Diabetes UK

In case you weren’t aware, raita is an Indian dish, comparable to a cooked salad or dip. Made with a range of ingredients including yoghurt, cucumber, chillies, garam masala, and others. Everyone seems to have their own version of this dish, as is the case with most traditional types of cuisine. This particular recipe uses low-fat plain yoghurt, cucumber, mint, and coriander, but you can switch out the ingredients for any other type of raita-suitable ones.

9: Gnocchi with Spinach Pesto and Caramelised Leeks

By Delicious Magazine

This delicious gnocchi-based dish was made for spring, featuring a range of seasonal vegetables, such as leeks and spinach. It’s a vegetarian-friendly dish, contains around 586 calories per serving, and offers more than 12g of protein, which is important for vegetarians. And, even better than all of that, if you purchase the ingredients from Tesco, you’ll only pay approximately £1.37 per serving. We love a cheap dinner, right?

Gnocchi with Spinach Pesto and Caramelised Leeks By Delicious Magazine

You’ll need roughly 20 minutes of hands-on cooking time to whip up this tasty treat for dinner, and it’s easy to make with ready-made gnocchi. There’s nothing to stop you from making the gnocchi from scratch, of course. I’m more of a ready-made-for-convenience kind of person. Some might call that lazy, but I’ll let you decide.

10: Kale and Sausage Stew

By Jamie Oliver

For when the weather slips to spring for just a moment, then returns to cold, dreary winter weather, this warming stew is just the thing. You’ll need a maximum of 40 minutes to prepare and cook it, and it serves up to four people – although, you could always multiply the ingredients for more, obviously.

Kale and Sausage Stew by Jamie Oliver

Each serving contains just over 330 calories, so it’s definitely one for the diet-conscious eaters. If you purchase the ingredients from Tesco, each serving will cost no more than £1.59, so it’s super budget friendly. Kale is in season for March, too, so it’ll be tasty with fresh ingredients.  As with most stews, too, you can throw in whatever ingredients you have to hand or switch these ones out with vegan or vegetarian-friendly ones. Who knows what you might create with a little experimentation?

11: Chimichurri Buttered Sirloin Steak with Paprika Chips and Purple Sprouting Broccoli

By Hello Fresh

According to BBC Good Food, purple sprouting broccoli is in season in March through to December, and it’s the perfect accompaniment to a tasty chimichurri buttered sirloin steak. The purple sprouting variety of broccoli is great for so many reasons, and not just for adding a splash of purple colour to your dinner plate. According to research, the purple kind contains higher levels of nutrients than the regular green kind, especially when it comes to antioxidants.

Chimichurri Buttered Sirloin Steak with Paprika Chips and Purple Sprouting Broccoli by Hello Fresh

In terms of flavour profile, crunch, and all the rest of it, you probably wouldn’t be able to tell the difference if the purple one wasn’t… well, purple. They taste exactly the same, they crunch the same, and if you overcook them, they’re the same kind of soggy. You must admit, though, purple sprouting broccoli is definitely something to liven up the dinner menu!

12: 20-Minute Zesty Salmon and Rice Pot

By Co-op

One thing that’s definitely called for at the end of a hard, long day is a dinner you can whip up with very little effort and as quickly as possible. Thankfully, this is one of the dinner ideas for March that fits that bill perfectly. Ready in around 20 minutes, the dish in high in protein and totally gluten-free, and it gives you one of those five-a-day that you’re meant to consume.

20-Minute Zesty Salmon and Rice Pot By Co-op

According to reports, salmon is not only super versatile; it’s also a great source of vitamin B12, providing 117% of your daily recommend intake in just 100 grams of the cooked fish. Just like other types of oily fish, salmon is a great source of omega-3 fatty acids, which can help to boost brain health, reduce brain aging and damage, and helps the heart. The fish is also a really great source of protein. If you opt for wild instead of farmed salmon, the benefits are greatly increased.

13: Lemon and Garlic Squid with Samphire, Mango, and Pea Salad

By Heart UK

With just 10 minutes of prep time and 10 minutes of cooking time, this is a seafood dish you can whip up in no time at all – and it looks super impressive. Everything wilk think you spent way longer on the dish than you actually did. Serving six people, each serving contains just 160 calories, which definitely makes it great for those counting the calories.

Lemon and Garlic Squid with Samphire, Mango and Pea Salad by Heart UK

Samphire, in case you’ve never heard of it before, is a type of succulent/cactus that is classed as a sea vegetable. It’s known for having quite a salty taste, and the vegetable pairs well with things like lamb, fish, potatoes, eggs, orange, lemon, and black pepper, according to Riverside Organic Farmers.

Samphire should be properly washed before preparing, and then either steamed or boiled for a few minutes – around 3 to 4. The vegetable doesn’t need salt because it’s salty enough, but it does go really well with some butter or olive oil and black pepper.

14: Char-Char Chicken and Leek Pasta

By RSPCA Assured

Are you in the market for quick dinner ideas for March? Well, this delicious chicken dish takes less than 15 minutes to put together, will serve up to four people, can be easily paired with garlic bread or other side, and can be customised. For example, you could easily switch the spaghetti for another type of pasta.

Char-Char Chicken and Leek Pasta By RSPCA Assured

According to British Leeks (which is an actual website,) leeks are in season from November until April and best eaten in the colder winter months. Not just adding flavour, this Welsh-associated vegetable also adds a crunch or bite to a dish, which is why it’s often added, and it’s been classed as a “superfood” for years, going back as far as the Ancient Romans!

15: Prawn, Prosecco, and Lemon Risotto

By Co-op

Research shows that prawns are one of the best things you can eat if you’re on a health kick. They’re packed with nutrition! In one single portion of prawns (113g) you’ll find the following:

  • 103% of your daily recommend intake of selenium;
  • 78% vitamin B12;
  • 52% protein;
  • 50% phosphorous.
Prawn, Prosecco, and Lemon Risotto by Co-op

All of these things together mean that you’d be potentially helping to lower your cholesterol, blood pressure, and the risk of certain age-related diseases. According to NHS guidance, you should consume one piece of oily fish per week plus either a second or another type of fish (i.e. cod.) One portion is 140g, approximately. Experts also recommend grilling, baking, or steaming fish instead of cooking it in other ways, but you could also consider an air fryer.

16: Teriyaki Chicken with Sesame Greens

By Gousto

Ready in ten minutes and super delicious, this dinner dish is perfect for weekdays when you don’t have the time, energy, or patience to whip up something super complicated and that requires lots of hard work. We all work hard during the day, right? None of us want to spend hours slaving away in the kitchen after a long day of making money for the boss.

Teriyaki Chicken with Sesame Greens by Gousto

This Asian-inspired dish features a teriyaki glazed chicken created with chilli, soy sauce, and honey. You can add any kind of side that you like. The recipe suggests mange tout, sugar snap peas, and microwaved rice, all topped off with some spring onions, but you could add the teriyaki chicken to noodles or any other kind of side.

17: Vegan Sticky Mushroom and Tofu Rice Bowl

By Co-op

Ready in under 20 minutes, this vegan dish is the perfect thing for a quick weeknight dinner. It’s high in protein, bold in flavour, and very nutritious – and all with minimal fuss and effort. Tofu is a great addition to any dish for protein, even alongside meat. According to Healthline, the meat substitute is high in protein, contains a little over half of your recommend daily intake of calcium, and half of the daily recommend intake of manganese, too. And that’s not all.

Vegan Sticky Mushroom and Tofu Rice Bowl by Co-op

Despite being nutrient dense, tofu is super low in calories, which makes it a great food for those watching their weight or hoping to lose a few pounds. Reports also show that it can be good for reducing the risk of heart disease, breast cancer, and even diabetes. Good news all ‘round, wouldn’t you say?

18: Hereford Beef Fillet with White Asparagus, Mustard Greens, Confit Garlic, and Parmesan

By Robert Chambers, GBC

One tip you should know about cooking asparagus is this: never overcook it. Overcooking asparagus leaves it mushy and unpleasant, but it also reduces the high nutritional content of the vegetable. Research shows that these spears are rich in things like vitamins A, C, E, and K, alongside folate, calcium, iron, fibre, protein, copper, and more. They’re also low in calories and fat, which makes them a perfect addition to health-conscious dinners.

Hereford Beef Fillet with White Asparagus, Mustard Greens, Confit Garlic, and Parmesan by Robert Chambers, GBC

When buying asparagus look for spears that are hardy and strong, not floppy and weak. The heads should be closed and not starting to open, and there shouldn’t be visible sprouts growing from the stalk. Finally, make sure you get rid of the wood-like ends of the stalks if they’re too hard. Finally, the veggie is best cooked, served, and eaten on the day you buy it, but it will last in the fridge for a couple of days.

19: Lamb Steaks and Black Garlic Butter with Crushed Crispy Potatoes and Roasted Cabbage Wedges

By Hello Fresh

I don’t know about you, but I mostly associate cabbage with autumn and winter rather than the beginning of spring. It’s actually in season in March, though – and it’s perfect for dinner ideas for March like this one! You’ll need roughly 45 minutes of preparation time plus 20 minutes of cooking time, and the recipe is classed as ‘medium’ difficulty. Each serving contains fewer than 600 calories, which is a surprise for such as luxury dish!

Lamb Steaks and Black Garlic Butter with Crushed Crispy Potatoes and Roasted Cabbage Wedges by Hello Fresh

Cabbage is super good for you; in case you weren’t already aware. According to Web MD, cabbage can help to reduce inflammation, which in turn can also help to reduce your risks of developing heart disease! Those properties plus glucosinolates are said to help lower the risks of cancer, and the same glucosinolates can also be found in things like cauliflower, Brussel sprouts, collards, kale, broccoli, and more.

20: Gnocchi with Courgette, Mascarpone, and Spring Onions

By BBC Good Food

Spring onions go by a whole bunch of different names depending on where you live in the world, including green onions and scallions, and they’re a really nutritious food to have in your kitchen. They are low in calories and rich in essential nutrients like vitamins A, C, and K, as well as minerals like potassium and folate. They also contain antioxidants and fibre, contributing to a healthy diet.

Gnocchi with Courgette, Mascarpone, and Spring Onions By BBC Good Food

They can be used in various cuisines and dishes, adding flavour and texture, and they’re great in salads, soups, stir-fries, omelettes, and more. Unlike mature onions, spring onions have a milder taste, making them suitable for raw consumption as well as cooking. They provide a subtle onion flavour without overwhelming other ingredients. The vibrant green colour adds visual appeal to dishes, making them not just tasty but also visually enticing.

21: Sundried Tomato and Spinach Creamy Chicken

By I Love Cooking IE

If you need a quick dinner that takes just 15 minutes to whip up, is relatively easy to make, and serves up to four people, this sundried tomato and spinach creamy chicken dish ticks all of those boxes. Quick, simple, and delicious – don’t you just love it?

Sundried Tomato and Spinach Creamy Chicken By I Love Cooking IE

There are some great, bold flavours in this recipe, but you could easily tone them down or tweak them a little, to better suit your preferences and tastes. You can do that with all of these recipes, and all of the other recipes you’ll find on the internet. Don’t be afraid to play around and experiment with your own herbs, spices, and other flavours. That’s how all new recipes are created: with a little bit of experimentation in the kitchen!

21 Dinner Ideas for March: Conclusion

So, there you have them: 21 dinner ideas for March that use seasonal, fresh ingredients and, of course, taste delicious. We’d love to know which one is your favourite… or the ones you’re planning to avoid. Let us know by leaving a comment, chatting to us on social media, or sending a message.

While you’re here, why not take a little look at some of these recipes, too:

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    By Dan B

    I like to cook, but I like to eat the food I cook more.