What's Marcus Wareing cooking?

Plus: Highlights from our March magazine

SUBSCRIBE SUBSCRIBE March 04, 2023 View in browser Good morning, From bright and early tomorrow morning, our March edition will be available to download in The Independent's app, in which we talk all things spring.   The new season means warmer days, lighter nights and fresh adventures in the kitchen, such as Marcus Wareing's March menu. Add a pop of colour to your dinner table with baked rhubarb with ginger and orange. The rosemary and malt-glazed lamb belly with salsa verde proves the potential of the often overlooked cheaper cut. And the sauteed potato gnocchi with broccoli, rocket and parmesan is a great meat-free dish for midweek.   Angela Clutton is also back on our pages with her quarterly guide to spring at Borough Market. Root vegetables are out and purple sprouting broccoli and bright-as-a-button radishes are in. She also shares some seasonal recipes for your farmers' market haul, from hot anchovy and garlic sauce for roasted purple sprouting broccoli and walnuts to a cherry meringue roulade.   We also delve into the Mindful Chef archives for even more seasonal inspiration. From quick dinners to show-stopping dishes using sustainable superheroes like kale, swede, mushrooms and beetroot, these recipes are worth bookmarking. Highlights include beetroot borscht with sweet potato and tofu and spiced pork, kale and chickpea salad.   Elsewhere, Prudence Wade chats to the minds behind the popular TikTok channel Caught Snackin' to find out the secret to a viral food video, and puts three recipes from their new cookbook to the test: croque madame croissant bake, rustic ravioli lasagne and a giant pan cookie.   Get all that and more in this weekend's edition.    Lastly, don't forget to enter our competition in collaboration with our friends at Sorted to be in with a chance of winning an annual subscription to their nifty meal planning app Sidekick, which helps you save money and cut back on food waste while upping your recipe game. Simply enter your details here before midnight on Monday 6 March. Good luck! Bar Kroketa: Deep-fried balls of everything and lots of chemistry For omakase, the guest tells the chef 'I'll leave it up to you' – and this exclusive Marylebone joint puts you in safe hands, says Lucy Thackray It's a chilly Friday night when we slink into Bar Kroketa, squeezing winter coats and shopping bags past a packed-out crowd sitting up at the bar and along window-side ledges.   We're in the cosier, more dining-friendly back of the joint, a small and whitewashed, high-ceilinged nook which backs out onto Carnaby Street and Kingly Court. The tapas bar vibe is bang on from the start: couples nestled at the bar, loud chatter, dishes bashing about in the kitchen (visible through a long hatch) waiting staff joking with patrons, and the distinct waft of cheese and honey in the air.   I'll start by saying – and in the nicest possible way – don't be put off by the name and branding at Bar Kroketa. Yes, someone in management has made the decision to start every possible word with a K, Kardashian-style. Huge blackboards above the open kitchen read "Kounter" and "Kroketas" as well as "Kitchen", representing different categories of dish. It does leave you wondering what was so offputting about the original spelling, but perhaps a K is simply more eyecatching. Or perhaps they're hoping for a Kourtney and Khloe-style goldmine. Either way, the spelling may be gimmicky but the food is not...   Read the full review here Enjoying this newsletter? Unlock unlimited, ad-free reading on the website and in The Independent app when you subscribe – plus, benefit from our welcome offer when you join today. On the menu Marcus Wareing: This is what I'll be cooking in March Seven sensational recipes to inspire seasonal eating Three spring recipes inspired by Borough Market READ IT AND EAT Caught Snackin' Caught Snackin' is all about big flavours and zero stress. Our dishes are created firstly for deliciousness and secondly for ease. Whether you're looking for the best snack hacks or a show-stopping meal to wow a crowd, we've got something for you. Enjoy fancy brunches, quick and simple lunches, Friday-night fakeaways and desserts that will make you TikTok famous! INDYBEST /BEST WINES Wines of the week: full of Mediterranean flavour Calling all wine lovers! Join the free Indy Wine Club for early access to curated cases. 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