Take your beans and toast to the next level with our recipe for smoky baked beans. Our Fresh Sage & Spicy Tomato Sauce adds a fresh herb twist to this British classic.
Smoky Baked Beans with Sage and Chilli
Venison Steaks with Blackberry Sauce
Easy Tomato Risotto
Tomatoes are usually reserved for summer dishes but with our Fresh Rosemary & Tomato Ketchup you can bring a taste of summer to your winter cooking with this easy tomato risotto.
Courgette, Pea and Mint Soup
Herb Hero: Lavender
Mini Veal Burgers with Fresh Rosemary & Tomato Ketchup
When it comes to burgers, pork or beef is the usual choice but we've found that veal is a great alternative and makes for a sensationally tender and juicy burger. Of course, it's all about the toppings - our veal burger toppings of choice are lettuce, tomato, and the essential ingredient: lots of A Little Bit Rosemary & Tomato Ketchup.
A Little Bit Summer Party Hamper Giveaway
Aubergine and Chickpea Curry
We've teamed up with the talented Anita of Anita's Kitchen and Simply Good Food TV to bring you this delicious Aubergine and Chickpea Curry, a recipe made easy with our versatile Fresh Oregano and Aubergine Dip.
Bois Boudran Sauce
Herb Hero: Rocket
Herb Hero: Fennel
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.
Herb Hero: Lemon Verbena
Herb Hero: Wild Garlic
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.
Herb Hero: Sorrel
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.
Herb Hero: Thyme
Herb Hero: Coriander
Lemon and rosemary olive oil shortbread
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.
Cauliflower cake
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.
Lamb tagine with figs and rosemary
Rosemary adds warm earthy aromas to this classic Moroccan tagine with figs, cardamom, and cinnamon. This is our twist on the glorious lamb tagine recipe from Under the Shade of Olive Trees by Nadia Zerouali and Merijn Tol. We add cauliflower to ours along with the potato for extra veg - I'm sure other vegetables would work marvellously here, too.
Herb Hero: Rosemary
Happy December! An exciting time of year, a time to curl up in front of a roaring fire with loved ones. A time when your garden goes to sleep. But this doesn’t mean your use of fresh herbs has to stop! There are lots of evergreen herbs that will thrive through the winter if protected from frost; Sage, Rosemary, Thyme and Lavender. Otherwise many will still flourish in a pot on a warm windowsill including oregano, chives, mint and parsley.
