Cooks' Ingredients Wild Herbs Bay Waitrose 4g
Price per 10g: £4.48
Herbs grown in the wild give an intense aroma and flavour. Grown in the Black Sea and Mediterranean coastal regions of Turkey
Store in a cool dry place away from direct sunlight
Prepare & Use
Use when cooking fish and vegetables, or use to make bouquet garni with parsley stalks, thyme and celery. Infuse a dried wild bay leaf in the milk when making sweet custards and rice puddings
Country of Origin
Country of Packing
Cap/Lid - Recyclable; Pack - Recyclable
Dried Bay Leaves
An easy one pot dish with North African flavours.
2 hrs 20 mins
This honeyed ham is just as good straight from the oven, carved into thin slices and drizzled with honeyed cider gravy; or as leftovers, with pickles, salad and crusty bread.
2 hrs 45 mins
This must be the easiest roast dinner ever, serve the lamb simply carved with the hot potatoes, onions and fresh tasting salsa verde. There's no need for extra frills. If you're not a fan of anchovies, simply leave them out and season well with salt.
3 hrs 20 mins
A rack of lamb is tremendously accompanied by a rusic ratatouille. For best results, marinate the lamb for 4 hours or overnight and cook and season each of the vegetables for the ratatouille separately, to bring out each of their flavours.
Simon’s beef brisket and mash is a hearty, winter warming stew, which is perfect for a relaxed weekend meal. Brisket is an inexpensive but tough cut, which needs to be cooked ‘low and slow’ to bring out the best in the meat. Simon recommends cooking the brisket for at least three hours so the meat is falling apart. Part of our Daily Brunch with Ocado recipe collection.
3 hrs 20 mins
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