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By Kate Gatacre
Tuesday, 10 April 2007
A sniff of almost any herb can inspire delightful memories and even more delightful food, so even if you can only manage a window box, start sowing.
Sea bass stuffed with herbs
Ingredients: • sea bass • fennel • parsley • mint • thyme • chives • tarragon • garlic • lemon • olive oil • salt and pepper
Method
1. Clean the sea bass and place on a baking tray.
2. Chop the fennel very finely and place in a bowl. Chop all the herbs and the garlic and add to the fennel. Squeeze half a lemon over the mixture and stuff the fish with the herbs.
3. Lay a few slices of lemon over the fish, drizzle with olive oil, season well and grill for 15 minutes. Serve with roasted tomatoes and spinach.
Rich parsley and garlic sauce
Ingredients: • ¼ pint olive oil • eight cloves of garlic • one small tin of anchovies
• one big bunch of parsley • ½ lemon • 1?8 pint of cream
Method
1. Put the olive oil, garlic and anchovies in a saucepan and cook very gently until the garlic is tender and the anchovies have dissolved.
2. Pour the mixture into a food processor and add the parsley and lemon juice. Purée the mixture — it should be bright green.
3. Pour the mixture back in the pan and bring almost to a simmer. Add the cream and serve with lamb.
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