A LITTLE BIT ABOUT US
Green fingers run in my family. My Father and Uncle have both been involved in the world of horticulture for many years, so a fascination with gardening rubbed off on me from an early age. Combined with my love of cooking, I continue to be inspired by the incredible versatility of fresh herbs. These amazing plants can transform a simple sauce or dressing into something else a little bit more extraordinary!
You don’t need boundless space to strike up a meaningful relationship with herbs either - a little pot on the windowsill and a drop of water, does the trick. I always have a wide selection of fresh herbs growing within arm’s reach of my kitchen.
My first recipe was based on a secret family recipe. This was adapted by adding different herbs and natural ingredients mostly picked just outside my backdoor. With a trail of leaves and sprigs in my wake, I eventually found something that was... a little bit better... my Red Onion and Parsley Dressing!
Encouraged by friends and family and before you could shout 'Thyme', my dressings were soon in hot demand and I found myself busy brewing and bottling! As my recipes matured, my idea for fresh and natural dressings took root - A Little Bit was born!
Each A Little Bit bottle is full of goodness with a delicious home-made flavour. All are 100% free of preservatives, colourings and additives and only use fresh herbs.
This simple but elegant sauce works brilliantly with salmon or steak. It's also a great way to experiment with our Fresh Rosemary & Tomato Ketchup!
Peppery rocket has long been a favourite salad herb in the ALB kitchen. It's easy to grow and perfect for adding a peppery fresh kick to all kinds of dishes. Read on for our favourite rocket recipes, plus top tips on how to grow and cook with rocket.
Fennel is an herb with a big crunch and strong aniseed flavour that some people find overpowering, but here at A Little Bit Food we love it! Fennel, both as a fresh herb or as a seed, can add unmistakeable flavour to all kinds of dishes, from salads and soups to stir fries and roasts. It's especially good alongside pork, lamb, fish, tomatoes, and eggs.
Lemon verbena is a favourite herb of summer and is the most "lemony" of all the lemon foliage herbs. Its lemon-scented leaves make the perfect perfume for warm sunny days and can be put to use in a myriad of ways. Read on to learn how to grow, harvest, and use lemon verbena!
Spring is officially here and along with it comes longer days, warmer weather, and the arrival of some of our favourite herbs, including one you can easily find in the wild: wild garlic. It seemed an apt choice for our herb of the month as April is the time when wild garlic is at its prime. Here are a few top tips for making the most of it.
Sorrel is a perennial herb and one of the first plants to appear in the spring. You don't often find it in supermarkets but thankfully it grows abundantly in the wild so all of us can enjoy this marvellous herb for free! The most common types of sorrel in cooking are French (or Buckler) sorrel and wood sorrel. The leaves can be picked as early as February.
A delicate looking herb with an aromatic fragrance, thyme is a herb we should all take time to enjoy! With about sixty different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme, this herb is sure to add some spice to your life.
January is a time for new year cleansing and winter warming recipes. As such, we’ve chosen coriander as our herb of the month, in part for its multitude of health benefits, but primarily for its frequent use in winter warming curries which are oh so welcome in the cold winter months!
Rosemary, lemon and olive oil combine to create a sweet and savoury shortbread that are perfect with a cup of tea, but are equally delicious with a holiday cheeseboard or even as an herby biscuit to accompany ice cream. Crumbly, fragrant, and absolutely irresistible, these shortbread are also perfect for our vegan friends as they contain no butter.
Made with a whopping 10 eggs, this cauliflower cake is more like a cross between a cake and a fritatta. But never mind the name, this “cake” is spectacular. The idea comes from Yotom Ottolenghi - it takes a bit of effort but is well worth it. We love the heavy dose of fresh herbs, especially rosemary which really perks up the humble cauliflower. The result is delicious and the leftovers keep for days, making it perfect for packed lunches during the working week.