Making a Bouquet Garni

The classic mix for this flavour enhancer is thyme, bay, parsley and celery wrapped in the dark green part of a leek and tied tightly with string. Used in slow-cooked dishes, it gradually releases its flavours.

For the bouquet garni shown here, the green part of the leek is loosely wrapped around a bay leaf, a sprig each of rosemary and thyme and a few stalks of parsley, then tied with string. For easy removal of a bouquet garni at the end of cooking, leave a long end on the string and tie it to the handle of the pan, or enclose the bouquet in a muslin bag.