A Guide To Cooking With Fresh Herbs

I want to talk to you, for some herbs that I normally use in my kitchen, very, very simple, easy ways of adding to your sauces or your meats. So, I've got my apples in a pan with some butter and a small bit of olive oil, sort of caramelize them a little bit, a little bit of salt in there, then I'll throw in some sage. Then, I'll throw in some pork.

If I'm roasting a loin of pork and I'm literally stuffing or putting my sage on top to infuse the pork a little bit, fantastic taste. Rosemary, great with lamb, again, quite a strong herb. Again, if I'm roasting off my roast lamb, it can go right in the beginning.

Just literally flake it over. Some nice garlic, have my potatoes in the pan as well, just flaking that rosemary all over my lamb and potatoes. It'll take the hammering.

Take it out and it'll have the flavor and the aroma. Got some thyme here. Depending on the time of year, sometimes they can be very stalky and sometimes you can actually chop them up as they are.

The reason not to, but I like to just take them off the stalk and run this through a nice mash, I have a dish in the restaurant with thyme and black pollen mash which is really nice, this just takes no cooking at all. A nice soft herb. You can literally just sprinkle it into your mash as it is.

That's one of the ways of using the herbs I have here today and there are many, many uses of different herbs. That's how we use my herbs. .