Herbs and alliums together form the bedrock of many cuisines. Use them to ground the flavours of a dish, and to add flourishes of freshness, as in these seasonal recipes with lamb, potatoes and peas ... DUCKSOUP WILL BE TAKING OVER COOK’S INSTAGRAM PAGES (@GUARDIAN_COOK) THIS WEEKEND. Log in for all kinds of fresh ideas and inspiration. @ducksoupsoho I used to keep a pot of Greek basil growing outside my front door. I’d heard the ancient Greeks did this so that guests who entered the house could brush their hands through the leaves, cleansing them of the outside world before coming in. I’m not sure if it’s an accurate story, but I like the idea of a stimulating aromatic cleanse before entering the house. Herbs have a similar way of stimulating our cooking; they are a meadow of culinary gems that provide an earthy intensity. They also allow a dish take on a choice of aromatic guises, from Asian and Byzantine notes to more familiar Mediterranean and British accents. Some of the most unforgettable dishes I’ve eaten have been adorned with herbs – smoked cod’s roe piled with freshly torn marjoram, or flatbreads sprinkled with wild za’atar and olive oil. Continue reading...
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