Herbs

We use a wide range of fresh herbs. Bay leaves, parsley (usually flat-leaved), thyme and rosemary in particular give depth of flavour to many of our recipes. The more distinctive tangs of mint, basil and oregano are also among our favourites in appropriate dishes. Chives we tend to add at the last minute so as not to cook out their delicate onion flavour, or we use the stalks, whole or snipped, for garnish. Fresh coriander leaves are probably our favourite herb but, as with chives, we usually add them late in the cooking to keep their full flavour. If we want to incorporate the flavour earlier on in the cooking, we use the roots and stalks. (If you buy your herbs from a good greengrocer or street market, rather than a supermarket, you’ll usually get bunches of coriander complete with roots.)