Herbs (River Cottage Handbook No. 10) by Nikki Duffy

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  • Mayonnaise (page 159)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; Vegetarian
    • Ingredients: egg yolks; English mustard; tarragon vinegar; olive oil
    show

  • Béarnaise sauce (page 160)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; black peppercorns; dry white wine; tarragon; egg yolks; butter
    show

  • Horseradish sauce (page 161)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; Vegetarian
    • Ingredients: apple cider vinegar; English mustard; horseradish root; crème fraîche
    show

  • Apple sauce with sage (page 163)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: cooking apples; sage; caster sugar
    show

  • Mint sauce (page 163)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: spearmint; caster sugar; store-cupboard ingredients
    show

  • Sorrel sauce (page 164)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces for fish; Sauces for poultry; Vegetarian
    • Ingredients: sorrel; crème fraîche; egg yolks
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  • Nasturtium flower dressing (page 164)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: mayonnaise; fromage frais; nasturtium flowers
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  • Salmoriglio sauce (page 165)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: oregano; thyme; store-cupboard ingredients
    show

  • Skordalia (page 165)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Canapés / hors d'oeuvre; Snacks; Greek; Vegetarian
    • Ingredients: blanched almonds; white breadcrumbs; store-cupboard ingredients
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  • Basil and parsley pesto (page 166)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: toasted pine nuts; basil; parsley; Parmesan cheese; store-cupboard ingredients
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  • Carrot soup with dill and mustard (page 169)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Soups; Vegetarian
    • Ingredients: rapeseed oil; onions; celery; carrots; vegetable stock; dill; crème fraîche; Dijon mustard
    show

  • Chervil soup (page 170)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Soups
    • Ingredients: shallots; celery; chicken stock; chervil; egg yolks; double cream
    show

  • Celery leaf and lovage soup (page 172)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Soups
    • Ingredients: rapeseed oil; leeks; celery leaves; potatoes; chicken stock; lovage; double cream
    show

  • Herb noodle soup (page 173)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Soups; Quick / easy; Cooking for 1 or 2
    • Ingredients: wild garlic; Thai basil; lemongrass; mint; chives; coriander leaves; perilla; chicken stock; red chillies; dried egg noodles; cooked chicken meat
    show

  • Simple herb salad (page 175)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Quick / easy; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: sorrel; chervil; chives; borage flowers
    show

  • Apple and celery leaf salad with cheddar and walnuts (page 175)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Quick / easy; Salads; Main course; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: tart apples; celery; celery leaves; cheddar cheese; walnuts
    show

  • Green and gold salad (page 176)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Salads; Side dish; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: orange flower water; lamb's lettuce; marigold leaves; marigolds
    show

  • Crab and broad bean salad (page 176)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Salads; Main course; Appetizers / starters; Cooking for 1 or 2
    • Ingredients: broad beans; brown crabmeat; white crabmeat; chervil
    show

  • Herby chicken noodle salad (page 179)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Salads; Dressings & marinades; Main course
    • Ingredients: rice noodles; mangetout; cooked chicken meat; basil; coriander leaves; spearmint; cashew nuts; soy sauce; clear honey; ginger root; red chillies; limes; sunflower oil
    show

  • Potato salad with dill and pickled red onion (page 181)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Dressings & marinades; Salads; Chutneys, pickles & relishes; Quick / easy; Side dish; Vegetarian
    • Ingredients: red onions; apple cider vinegar; dill; cooked new potatoes; sour cream
    show

  • Herb omelette (page 182)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Quick / easy; Egg dishes; Main course; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: herbs of your choice; eggs
    show

  • Tarragon eggs (page 185)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Quick / easy; Salads; Egg dishes; Appetizers / starters; Vegetarian
    • Ingredients: eggs; mayonnaise; tarragon; little gem lettuce
    show

  • Pasta with sardines and fennel (page 187)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Quick / easy; Pasta, doughs & sauces; Main course; Italian
    • Ingredients: linguine pasta; onions; herb fennel; sultanas; toasted pine nuts; balsamic vinegar; fresh sardines
    show

  • Baked white fish with a hyssop and orange crust (page 188)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Spice / herb blends & rubs; Quick / easy; Main course
    • Ingredients: firm white fish fillets; white breadcrumbs; hyssop leaves; oranges
    show

  • Pork with fennel and rosemary (page 191)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; apples; chicken stock; fennel seeds; rosemary; lemons
    show

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Notes about Recipes in this book

  • Apple herb jelly

    • etcjm on August 27, 2020

      Did with rosemary. Worked an absolute treat. Hate using pectin and this recipe does not require it. Ate tonight with cold chicken and salad. Looks beautiful in the jar with the herb suspended. Will definitely make more using windfall apples. Thyme jelly next.

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  • ISBN 10 1408808838
  • ISBN 13 9781408808832
  • Published Mar 01 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

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. In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, mint, oregano, parsley, perilla, rocket, rosemary, sage, scented geraniums, tarragon, thyme, wild garlic, and winter savory. Following this are sixty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, Herbs is a must-have book for every kitchen.

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