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.