Rosemary The spiky leaves of this tough, woody herb have a pungent fl avour and can be used fresh or dried for long cooking in soups, meats, stews or sauces. Try: Rubbing a leg of lamb with chopped rosemary needles, olive oil and garlic before roasting
Mint This cooling herb is usually associated with desserts, but works well with savoury dishes, especially lamb. It adds a twist to summer salads and can be used to make a refreshing tea. Try: Scattering watermelon and Parma ham with mint leaves and serving as a starter
Masterclass Eating In
LOCAL HERO
Oregano Oregano has a strong fl avour and is one of the few herbs that dries well. Dried oregano can be substituted for fresh, but you’re recommended to only use half as much as you would fresh. Try: Using fresh oregano in tomato-based pasta sauces and casseroles
‘Experiment with herbs
for fl avour surprises’ This month’s masterclass expert is Chris Bavin, who owns the award-winning Naked Grocer in Walton-on-Thames Chris says: ‘We in the UK should take a leaf out of our continental cousins’ books when shopping for herbs. They aren’t afraid to get hands-on to check the freshness. Pick the bunch up – it should support its own weight and hold itself upright. ‘Fresh cut herbs are possibly the most perishable thing we stock and have an incredibly short shelf life. The best way to keep herbs fresh is to put them in a sandwich bag in the fridge or a glass with a splash of water in the bottom. ‘The only exception to this is basil, which
Sage Sage is perfect for adding complexity to dishes. It works particularly well with pork, beans, potatoes, squashes and cooked cheese. Dried sage can be overwhelming, so add a little at a time. Try: Flash-frying sage in a little oil and using as a garnish on pork chops
GRUBMAGAZINE.CO.UK
Thyme Thyme can be paired with nearly any kind of meat, poultry, fi sh or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fi ngers along it. Try: Stuffi ng a chicken with lemon, onion and thyme before roasting
wilts very easily and should be used within a couple of days. ‘I encourage my customers to experiment with the produce they use. Some great combinations, like basil with strawberries, may sound unlikely, but they taste absolutely delicious. I use parsley a lot, but don’t think I could get through a week without using basil and coriander.
‘During the summer months, mint really
comes into its own. It’s as at home in a jug of Pimm’s as it is in a salad, a zingy salsa verde to go with fi sh or some lovely Jersey Royals.’
The Naked Grocer 10-12 Bridge Street, Walton-on-Thames KT12 1AA 01932 254123
thenakedgrocer.com
JULY 2011 37
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