Recipes

Leg of Lamb Provence

1.25 kg leg of lamb
Olive oil
3 – 4 cloves sliced into quarters
Salt
Pepper
Sweet Hungarian Paprika
4 tablespoons Humble Chive À la Provence

Cut small incisions into the top of the lamb and fill with garlic pieces.  Dribble olive oil all over the meat and sprinkle herbs over the surface.  Add salt, pepper and paprika.  Bake in baking dish at 180° C for 3-4 hours.  Serve with fresh garden salad and baked potatoes.

Herbed Muffins

1 cup cooked brown rice
3 tablespoons olive oil
2 eggs
1 cup buttermilk
2 tablespoons Humble Chive À la Provence
1 cup wholemeal self-raising flour
Pinch salt
¼ cup grated parmesan or pecorino cheese

Combine rice, oil, eggs, buttermilk, cheese and herbs. Add flour, mix gently and fill in greased muffin tins.  Bake for 15 minutes at 180° C.  Serve warm with butter and fresh garden salad.

Herb Butter

Mix 180 g of room temperature butter with 6 tablespoons Humble Chive Salad Mix.  Leave to cool in fridge and serve on crusty bread.
 

Herb Lore

Rosemary
In Classical times, rosemary became known as the herb of love and fidelity and it was bound into wedding wreaths.  It has long been regarded as the preserver of youth.  Even just smelling rosemary was thought ‘to keep thee young’.

Mint
Named after the beautiful nymph Menthe, beloved wife of Pluto, who was changed into the sweet scented herb mint by Pluto’s jealous wife, Proserpine.  The Greeks and Romans crowned themselves with mint for banquets and also put bunches on the table in the hope of warding off drunkenness.

Parsley
In ancient times the Greeks believed parsley to be a healthful and strength-giving herb.  It is in fact very rich in vitamin C, iron, calcium and vitamin A.

Chives
Chives were grown and used by the Chinese up to 3,000 years B.C.  Early explorers took them back to Rome and introduced them to England where they became known as rush leeks or chibbals.