Herbs de Provence

Rub on shoulder of lamb and slow roast.  Add to vegetable stews like ratatouille and baked - stuffed vegetables such as tomatoes, peppers and zucchini.  Use to season fennel, eggplant and artichoke dishes.  The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food

Ingredients: thyme, marjoram, rosemary, savory, fennel, lavender

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