I must share with y'all my fabulous pot of thyme. It's been going strong since early Autumn and I've raided it so many times for roasts, stock and any other uses I can find. But I've run out of ideas - any suggestions?
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what about thyme jelly?http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1090&Itemid=28
ReplyDeleteI always use a huge bunch in teh cavity of a chicken. Stops the plant from getting too overgrown! But also, herb salts are my current favourite. Some salt flakes and the herb of your choice mushed up in the mortar and pestle. Got that from Donna Hay. It's fantastic!
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