Kirjahaku

Join Judith Hann on this seasonal journey around a year of culinary herbs. Packed with recipes, beautiful photography and practical information on both cooking and growing herbs, this book is the quintessential guide to transforming your food using herbs you can grow in your very own garden. Each seasonal chapter is filled with delicious ideas for simple suppers, spectacular roasts, desserts, preserves and more. So you can relish the summer scents of Rose Cake with Herb Cream, or enjoy the winter warmth of baked Fennel with Parmesan. Drawing on her time as President of the Herb Society, her successful cookery school, and a lifelong passion for herbs, Judith Hann unlocks the key to growing and cooking with these evocative and versatile ingredients.

Written by a true herb aficionado, this is an ode to enjoying herbs by season. TV's Judith Hann weaves together guidance on growing and cooking herbs, with advice on gardening in small spaces in this updated edition. Herbs have a transformative power – they can lift a dish from ordinary to sublime. Organized by the four seasons, here you will find recipe inspiration for both common herbs, as well as growing tips for delectable treats that aren’t readily available in supermarkets. Judith shares a collection of 120 imaginative recipes, all tried and tested at her herb cookery school in the Cotswolds – from simple sauces and salads to more ornate dishes such as Crab-filled Courgette Flowers with Tomato and Dill Sauce; Sage and Garlic Roast Pork Belly with Power Plum Sauce, or Vine Leaves stuffed with Dill, Pine Nuts, Rice and Raisins. Also discover ideas for: Pesto made with a variety of herbs Herb syrups and sugars Herb ices Preserves flavoured with herbs Herb cheeses Foraging herbs Drying and storing herbs, and more. This is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to grow them in even the smallest of spaces, making the most of them all through the year.