Fragrant fresh herbs – 8 ways to flavoursome feasts
- Rosemary and garlic is a marriage made in heaven, fantastic with roast lamb and/or roast potatoes.
- Thyme has quite a pungent flavour which complements most meats, including chicken and game.
- Thyme has a robust nature which means that it can withstand long cooking times and it is a good complement to slow-cooked dishes such as stews and braises.
- Chop thyme up in stuffings for poultry or lamb or use it chopped in a marinade for olives.
- Add thyme sprigs to marinades for meat, fish or vegetables
- Tuck a few sprigs of thyme with half a lemon and an onion inside a chicken before roasting.
- Parsley works well with fish, it’s a ‘soft ‘herb and is best used as a last minute infusion in a sauce. This maintains it’s fresh flavour and vibrant colour.
- Parsley makes a great pesto too.
Your thyme & rosemary can be tied in a bunch and hung up in the kitchen to dry, just rub some off, as and when you need it.