5 April 2017
by Catherine Saxelby
Recently I posted on Instagram how much rosemary I had growing in my garden in the bush. It thrives in that hot dry climate which is not dissimilar to the Mediterranean world. From two tiny plants, I now have two huge bushes, each around one metre in diameter bursting with aromatic fragrance.
So what to do with it all? I’d already used it to marinate a shoulder of lamb and boost the flavour of crispy-roast potatoes – both traditional pairings for the fragrant but woody herb. But this...
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