MINT
A hardy winter herb, rosemary’s needle-like leaves have a strong fragrance and flavour. It partners well with most meats (especially lamb), fish and tomato-based dishes. A little goes a long way – chop and add to marinades, leave whole in sauces or use to ‘skewer’ meat, fish and veg. Try it with Puy lentils – add a couple of sprigs and simmer gently in a tomato-based sauce.
CORIANDER
The ultimate ‘Marmite’ herb, coriander is unmistakably sharp, aromatic, fresh and citrussy. It cuts through the richness of oily fish, complements spice, balances saltiness and offsets heat, and is used widely in South East Asian and South American cuisines. Try it with Avocado – creamy avocado is the perfect match for coriander. Fold in plenty of chopped leaves to your favourite guacamole recipe.
CHIVES
A mild member of the allium family, chives have a subtle onion taste. Delicious with fish (especially smoked), a few chives add a fresh take to a fish pie, or snip a few into hollandaise sauce for a special brunch. Try it with Goat’s cheese – beat creamy goat’s cheese until smooth, then fold in snipped chives. Spoon onto mini crostini and top with toasted mixed seeds.
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BAS I L
Basil is sweet and citrussy and livens up curries, antipasti and fruity cocktails. It’s most at home with tomatoes and summery veg or Thai aromatics such as lemongrass, chilli and coconut. Basil is best torn rather than chopped and used at the end of cooking or as a garnish. Try it with Strawberries – toss sliced strawberries in a little sugar and add a few torn basil leaves. Set aside to macerate at room temperature before serving with ice cream.
WORDS LUCY JESSOP PHOTOGRAPHY STUART OVENDEN FOOD STYLING LOTTIE COVELL PROP STYLING TAMZIN FERDINANDO
ROSEMARY
Fresh mint is used in dishes around the world and complements many ingredients – from new potatoes and asparagus to peppers, runner beans and aubergines, as well as sheep’s and goat’s cheese. Try it with Pesto – blitz young mint leaves, toasted pistachios and pecorino with olive oil. Drizzle over cooked seasonal beans or peas just before serving.