Recipes

Ingredients

• 2 small courgettes, coarsely grated
• 1 egg, beaten
• 3 tbsp plain flour (or gluten-free flour)
• 2 tbsp mixed soft herbs, chopped
• Sea salt & black pepper
• Oil for shallow frying

Method

1. 1Salt the grated courgette and leave for 10 minutes, then squeeze out as much liquid as you can.
2. 2Mix with the egg, flour, herbs and seasoning to a rough batter.
3. 3Fry heaped spoonfuls in a little oil, 2–3 mins each side, until deep golden.

Ingredients

• 2 sweet peppers
• 1 cup cooked rice
• 2 tbsp mixed soft herbs, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt, black pepper

Method

1. 1Halve the peppers lengthwise and scoop out the seeds.
2. 2Mix the rice with the herbs, garlic, olive oil and seasoning.
3. 3Fill the peppers, drizzle with a little more oil and bake at 200 °C for 20–25 mins.

Ingredients

• 1 tin (400 g) chickpeas, drained
• 2 cloves garlic, sliced
• 3 tbsp olive oil
• A big handful of soft herbs (parsley, chives, dill), chopped
• Juice and zest of half a lemon
• 1 tsp smoked paprika
• Sea salt, black pepper

Method

1. 1Warm the olive oil in a frying pan and sizzle the garlic and paprika for 30 seconds.
2. 2Tip in the chickpeas, season and cook for 6–8 minutes until they're a little crisp on the edges.
3. 3Off the heat, stir through the lemon zest, juice and a big shower of herbs.
4. 4Eat straight from the pan with bread, or spoon over yoghurt.

Ingredients

• 600 g ripe tomatoes, chopped (or 1 tin)
• 1 red pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, sliced
• 1 tsp smoked paprika
• 1 tsp cumin
• A pinch of chilli flakes
• 4 eggs
• A handful of parsley, chopped
• Salt, pepper, olive oil

Method

1. 1Sweat the onion and pepper in olive oil for 8 minutes until soft.
2. 2Add the garlic, paprika, cumin and chilli, cook 30 seconds, then tip in the tomatoes.
3. 3Simmer for 10 minutes to a thick sauce, season generously.
4. 4Make 4 wells with a spoon, crack an egg into each, cover and cook 4–5 mins until the whites are set but the yolks are runny.
5. 5Shower with parsley and eat straight from the pan with bread.

Ingredients

• 1 cup plain flour, plus extra for rolling
• ½ cup water
• 2 tbsp mixed chopped herbs
• ½ tsp salt
• 1 tbsp olive oil

Method

1. 1Mix the flour, water, salt, oil and herbs into a soft dough.
2. 2Divide into 4, roll thin on a floured surface.
3. 3Cook 1–2 mins each side in a dry hot pan until blistered.

Ingredients

• 225 g self-raising flour
• 50 g cold butter, cubed
• 2 tbsp mixed soft herbs, chopped
• 1 tsp baking powder
• 150 ml milk
• Pinch of salt

Method

1. 1Rub the butter into the flour, baking powder and salt until it looks like breadcrumbs.
2. 2Stir in the herbs, then the milk, to a soft dough.
3. 3Pat out to 2 cm thick, stamp out 8 rounds and bake at 200 °C for 12–15 mins.

Ingredients

• 3 big handfuls of soft herbs (basil, parsley, coriander, dill — pick one or mix)
• 150 ml olive oil (roughly)
• 2 ice cube trays

Method

1. 1Wash and pat the herbs completely dry (wet herbs = watery cubes).
2. 2Chop roughly, pack into the ice cube tray compartments — about ⅔ full.
3. 3Pour olive oil over each cube until submerged, top up any air pockets.
4. 4Freeze overnight, then pop out and store in a labelled bag in the freezer.
5. 5Drop a cube straight into a hot pan when you're cooking in January and summer comes back for a minute.

Ingredients

• 200 g flaky sea salt
• 3 tbsp mixed hardy herbs, very finely chopped (rosemary, thyme, sage, oregano)
• Zest of 1 lemon (optional)

Method

1. 1Chop the herbs very fine on a big board.
2. 2Mash into the salt (a mortar helps) with the lemon zest until the salt is evenly green.
3. 3Spread on a lined tray and dry at 60 °C for 30 minutes, or leave to air-dry for 24 hours.
4. 4Pot into a jar. Use on roast potatoes, eggs, focaccia, tomatoes on toast, popcorn.