River Cottage Herbs Handbook
About Me: Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating. http://astore.amazon.co.uk/rivecott-21/detail/1408808838
Carrot soup with dill and mustard
Carrot and coriander soup is a ubiquitous dish with good reason, as it’s very tasty. You certainly could use coriander here. However, the clean freshness of dill is lovely with the sweetness of carrots.
Potato salad with dill and pickled red onion
This quick pickling treatment for onion comes from River Cottage Canteen chef, Tim Maddams. He does it with rosemary, but the light sugar-salt-vinegar cure really brings out the flavour of dill too. This creamy, moreish side dish is very good with salmon or trout, whether smoked or cooked and cooled. I also like it with a bit of salty ham.
Soda bread with rosemary and sultanas
Soda bread is quick, easy and just as delicious as freshly baked yeasted bread. You can doctor your homemade soda breads with various additions, including fresh herbs – woody, pungent ones, such as thyme and rosemary, work best. This particular incarnation is a quick-to-make homage to the divine rosemary and raisin bread made at Sally Clarke’s bakery in London. It’s lovely with soup or a salad, or just spread with salty butter – as is the cheesy thyme variation below.
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