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For Chicken ...
Basil, bay, chives, dill, marjoram, oregano, parsley, rosemary, sage, tarragon and thyme are ideal as either fresh, dried or frozen herbs can all be used. Or spice chicken up with cayenne pepper, chilli, paprika or mustard. Oriental flavours can be introduced with coriander, cumin, ginger or turmeric. |
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For Lamb ...
Roasts joints and chops can all be brought to life with basil, marjoram, mixed herbs, oregano, parsley, rosemary & thyme, as well as traditional mint. Allspice is ideal, but cayenne pepper, cinnamon, coriander, cumin and paprika can all bring a new dimension to lamb, not forgetting the eastern flavour of coriander. |
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For Pork ...
Many pork dishes are enhanced with herbs such as marjoram, oregano, parsley and sage – and spices such as caraway seeds, cloves, fennel seeds and mustard can all transform any pork dish. |
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For Turkey ...
The humble turkey can get all dressed up with bay leaf, marjoram, oregano, parsley, sage or tarragon or given a spicy touch with cayenne pepper, chilli, mustard and paprika. |
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For Duck ...
Select breast or whole, duck works well when combined with parsley, sage or thyme. Oriental flavours can be achieved using allspice, Chinese 5 spice, cinnamon or star anise. |
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For White Fish ...
The fish mongers staple enjoys being combined with basil, dill, mixed herbs and parsley during cooking. Try Cayenne pepper, chilli or fennel seeds for that different approach. |
