by Angela Reed-Fox
March is a good month for purple food - look out for purple-sprouting broccoli and radicchio.
Make the most of the last of the season's parsnips and celeriac. Enjoy those last chilly evenings of spring with some cockle-warming root vegetable soups.
Don't waste the last of the parsnips - chop what's left and freeze it for later in the year.
*Produce is sorted into 'fruit' and 'vegetable' by how we tend to eat them, rather than the technical fruit/vegetable division.
Fruits in March
Vegetables in March