Cooks' Ingredients Wild Herbs Bay 4g
£4.48 per 10g
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
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
Preparation and Usage
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 custard and rice puddings
Country of Origin
Country of Packing
Cap - Plastic - Check Local Recycling; Sleeve - Plastic - Check Local Recycling; Tube - Plastic - Not Currently Recycled
Allergy Advice: For allergens see highlighted ingredients
Dried Bay Leaves
Using pear barley instead of rice gives risotto a nutty edge.
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead.
2 hrs 40 mins
Hake is a subtly flavoured white fish with lesser known qualities than cod or haddock. It is more expensive than some of its alternatives, but served with a gorgeous red pepper relish - it is well worth seeking out.
1 hr 15 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
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
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