Herbs

Our Great Taste and Smithfield's Awards winning Herb Crusted Lamb was said by the judges to have, “A very inviting herb topping and once we dived in, we were hooked." And this week it is on special offer, so a great time to try this highly praised dish. It's also a great time to look at what herbs to use in your cooking. So here's a quick guide to some of the major herbs you can use, and what dishes they are best paired with.

Dried Vs Fresh

When herbs are dried, the often more subtle aromatic oils and bright flavours diminish over time but at the same time the flavour can intensify. As a result, you get a more concentrated and powerful but admittedly less subtle flavour punch.

Fresh herbs retain the full spectrum of tastes and aromas the plant offers. They also add a more vibrant colour.

Basil: It is sweet and peppery and a good base for pesto and also goes well with tomatoes and adds a refreshing and aromatic touch to meat. In Italian cooking, basil is a key component in meat sauces like Bolognese, adding a fresh herbal undertone that balances out the richness of the meat

Oregano: The lemony scent of this herb adds a lovely note to red meats and slow cooked dishes

Marjoram: This is a milder herb and is a great addition to pork dishes

Parsley: Great with roasted lamb, and red meats such as beef.

Mint: This is great with lamb of course which is the classic pairing, and it is also good with peas and even strawberries

Rosemary: It's a woody herb so be careful when serving it, but it is great with roasts and also lovely with potatoes. It can also be used as a brush with which to spread marinade for lamb and to serve alongside it

Thyme: Often a great herb to flavour stews with and is also great with chicken

Sage: This is quite a strong herb and fairly aromatic. Good with pork chops and goose and a great base to make a sage and butter sauce

Coriander: A great base for any Asian inspired cooking you are doing.