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March might not be the most abundant time of year in terms of fresh produce, but we love that it's so full of promise and anticipation for spring's luscious bounty. In the meantime, we've got the first bright pink spears of Yorkshire forced rhubarb to see us through. This is one of our favourite ingredients of all time, and the Rhubarb Revolution feature on p.84 is packed with fascinating facts and recipe inspiration – what could be better than a rhubarb meringue pie?

The great thing about British baking is that whichever corner of the country you visit, you're guaranteed to uncover some kind of local delicacy, whether that's parkin from Yorkshire, Newcastle's famous stottie cakes, or more obscure treats like the wonderfully named Kentish huffkin. Paul Hollywood's recipes on p.26 celebrate our baking traditions, giving them a slight twist along the way, then on p.97 food writer Gareth May's heads to the West Country to discover how to make the world's finest Cornish pasty. And don't forget to check out our Ultimate Guide to British Pork on p.103 – you'll find pig-centric recipes from Tom Parker Bowles, tips for picking the best cut for your roast and rare breeds galore.

Have a delicious month!

Great British Food Magazine

With top chefs clamouring to cook with local, seasonal and British produce and increasing numbers of small producers creating delicious regional food for everyone to enjoy, there has never been a better time to celebrate the revival of British food.

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