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.
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.
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.
This recipe is all about the horseradish sauce, which includes roasted garlic and maple syrup for a sweet and potent creamy sauce that goes brilliantly with grilled steak. For more inspiration with horseradish, check out our November Herb of the Month!
Many of us are familiar with the prepared horseradish that you buy in jars at the supermarket. But this month we want to get down to the very root (see what we did there?) of this popular, pungent ingredient. Fresh horseradish might not look like much - picture a gnarly parsnip - but this base ingredient can be used to add fire and punch to numerous recipes. November is prime time for picking horseradish as its best after the first frosts when the leaves turn brown and start to die back.
Fans of Thai and South East Asian cooking will be familiar with lemongrass and its subtle citrus flavour often found in marinades, stir-fries, spice rubs and curries. It’s a kitchen staple for us, particularly as cooler weather has us tucking into warm fragrant recipes like Indonesian monkfish curry. For that reason we’ve decided to make lemongrass our October herb of the month. Read on for top tips about growing and cooking with lemongrass, plus our favourite lemongrass recipes.
This Indonesian monkfish curry is inspired by a similar recipe from Sarah Raven's lovely book 'Food for Friends & Family'. Its signature flavours come from lots of fresh lemongrass, coriander, and coconut milk. We've added lots of vegetables in our version - red pepper, savoy cabbage, and broccoli - but feel free to use whatever you have on hand. The mango salsa isn't necessary but it does add something special to the finished dish. Serve with basmati rice for a complete, satisfying, and delicious meal.
While there is still an abundance of herbs in the garden in early September, we couldn’t let much more time go by without making parsley our herb of the month. Parsley is an extremely underrated herb often only used as a garnish but worth so much more! We make parsley a key component of our Red Onion & Parsley Dressing, and we're not the only ones who have made wide use of this versatile herb.
Lavender is one of our most copious crops in the garden. We've been putting their fragrant purple flowers to use in our favourite baking recipes, and these oat cookes were particularly delicious. Adapted from the Jekka's Herb Cookbook.