Meat, Poultry and Game

Keen cooks quite soon discover that fresh herbs act like a seasoning for meat.

They bring out its true taste and provide an aromatic foil for its rich flavour.

Yet at each stage in the cooking process herbs contribute a subtly different effect.

A joint of beef or a saddle of hare, for instance, slowly marinaded in a blend of thyme and juniper berries mixed with wine, yoghurt or fruit juice can produce a sumptuous dish of complex yet harmonious flavours that quite transforms the separate ingredients.