enison and blackberries are natural bedfellows, and our Fresh Thyme and Blackberry Ketchup make it easy to create a beautiful venison steak dish with very little effort. In fact, the whole dish comes together in less than 30 minutes.
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
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.
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: 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.
Grilled steak with roasted garlic maple horseradish sour cream
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!
Indonesian monkfish curry
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.
Lavender Oat Cookies
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.
Fennel, orange and beetroot salad
This colourful salad combines orange and beetroot with fennel to create a vibrant and refreshing salad that works perfectly alongside barbecued fish or meat. If you can get a hold of golden or rainbow beetroot, they can be used in addition to red beetroot to add even more colour to the salad. Learn more about fennel in our August Herb of the Month!
Feta, pea and mint dip
Mint and peas go so well together. This recipe adds feta and tahini to the mix to create a hummus-like dip that's perfect for summer picnics and easy lunches.
Hake in chervil sauce with prawns
This is a wonderful recipe for discovering chervil, a delicate herb that works beautifully with white fish like hake. Learn more about chervil in our June Herb of the Month.
Wild garlic risotto with prawns
If you're lucky enough to have access to wild garlic this spring, Risotto is the the perfect vehicle for it. And it's so easy, too. Prawns work beautifully with wild garlic and creamy risotto, making this a luxurious complete meal. I like to serve this with a side of roasted asparagus.
Sweet potato and sage gratin
This is one of my favourite sage recipes, given to me by a friend. A true comfort food, perfect for an early March evening when we are looking forward to the arrival of warm spring days.
Herb Hero: Bay
Feeling blue with all the wind and rain? Then its time to nourish your body and soul with some delicious warming winter stews and soups. Bay is the Herb of the month for February as its an essential ingredient in any soup, stew, stock and casserole. Also a crucial part of the ever useful Bouquet Garni. Long cooking draws out the aroma of this herb but generally you should only use one or two leaves as the flavour imparted by bay is strong.
