Herbs add freshness and colour to recipes and are often the signature fragrance of a cuisine. They’re easy to grow in pots on the kitchen counter, planter boxes on the balcony or a garden bed, so they’re on hand to brighten dishes all year round. Here are some of my favourite recipes using fresh herbs.
Baked Ocean Trout with Mushrooms Like this recipe? You’ll love my online Northern Italian cooking class inspired by Alessandro Pavoni! This recipe is inspired by my friend Alessandro Pavoni, and the time we spent together in northern Italy researching for A Lombardian Cookbook. Catching freshwater fish (like trout) and foraging for mushrooms are both popular […]
Tuna Biryani Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Tuna biryani is my pescatarian take on the more traditional Indian classic, lamb biryani. Tuna has great flavour, but a tendency to dry out quickly, so it’s best cooked in large pieces. At the table, encourage diners to flake […]
Salmon Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s […]
Seafood Pot Pies Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love pot pies as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill them with virtually anything […]
Swordfish à la Bouillabaisse Like this recipe? You’ll love my online French cooking class featuring the food of Provence! It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique […]
Caribbean Fried Fish Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll […]
Swiss Kohlrabi & Herb Salad Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! The Swiss love creamy salad dressings, often using yoghurt to supply both the creaminess and a little tang. Finely sliced root vegetables such as kohlrabi or celeriac are often served this way. As celeriac are […]
Provençale Omelette Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as […]
BBQ Prawns with Smoky Garlic Butter Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! The smoky parsley and garlic butter I often serve over a grilled steak is just as good with prawns. I love this method of grilling prawns in their shells without turning them onto the flesh […]
Mushroom Duxelles Like this recipe? You’ll love my online British cooking class! https://youtu.be/bUOTJnzcSF0 Duxelles is a classic French preparation of finely chopped mushroom and onion cooked down in butter with herbs (usually thyme or parsley), black pepper and salt, sometimes with a dash of cream, Sherry or Madeira. It’s used in a range of English […]
