Celebrate the staples ❢ herbs

The power of fresh herbs to transform a dish is pretty amazing. A couple of basil leaves on a Margherita pizza, a few coriander leaves tucked into a fresh spring roll or some sprigs of rosemary on top of a focaccia can do wonders. We’re celebrating some of our favourite classic household herbs below in summer dishes to make and share.

1

PEA & PARSLEY FRITTERS In a large bowl mix 1 cup of frozen peas, 1 cup of chopped parsley, 100g crumbled feta, 1 egg, zest of 2 lemons, 3 chopped cloves of garlic, 3 tablespoons of flour and a splash of beer. To cook, heat a pan to medium with 2 tablespoons of olive oil and drop spoonfuls of the mixture into the pan. Flip when golden on one side. Serve with a dollop of yoghurt, a squeeze of lemon and grind of black pepper.

2

SODA WATER-BATTERED SAGE LEAVES ON BUTTERNUT SQUASH

WITH PECORINO If roasting the butternut, slice in half, drizzle with oil and sprinkle with sea salt before placing in oven at 180°C for about 25 minutes, or until soft right through. If barbecuing, slice in half and sprinkle with sea salt before placing over a low flame, skin-side down on a covered barbecue for roughly 30 minutes, or until soft right through. If you can’t cover your barbecue, wrap the butternut in foil and use the same method. For the batter, place 1 cup of sifted flour in a bowl. Pour soda water into the flour, whisking until you have the consistency of runny yoghurt. Dip sage leaves into batter and fry in hot oil until crispy then drain on a wire rack. Cover butternut with crispy sage leaves, lemon zest and shavings of pecorino.

3

GREEN SUMMER MINESTRONE

In a heavy-bottomed pot, gently fry 2 diced white onions, 3 sliced garlic cloves, 1 sliced celery stalk, 1 diced carrot, ½ cup of parsley stalks and 2 bay leaves in 2 tablespoons of olive oil until just softened. Add 1½ litres of stock (vegetable is ideal, however chicken or fish would work). Bring to a simmer and add a pasta shape of your choice. After 2-3 minutes, add 4-5 cups of roughly chopped spinach and 1 finely sliced fennel bulb, stalks and fronds. Once the pasta is cooked, turn off the heat and add 1 cup of chopped parsley and mint, juice of 1 lemon and a tablespoon of ground black pepper. Serve immediately with a drizzle of good olive oil and grated parmesan.

4

ROASTED CAPSICUMS WITH

FRESH HERB SAUCE Roast capsicums in the oven until soft. Whizz together ½ cup each of roughly chopped coriander, parsley, mint and watercress then add 2 tablespoons extra virgin olive oil, zest and juice of 1 lemon, 2 anchovy fillets, 1 grated clove of garlic and 1 teaspoon toasted fennel seeds. Whizz again for 30 seconds. Serve sauce over the warm peppers with a sprinkle of fresh parsley and a drizzle of good quality oil. Serve with flatbreads, farinata, fish or on crème fraîche-topped toast.