Rosemary literally goes with almost anything. Sweet fruits burst with flavour when paired with its Mediterranean aroma, meats get all succulent with its vaguely woody tang. From cakes to casseroles, pastas to puddings, a sprig or two in these easy rosemary recipes will warm up pretty much every dish.
In The Herb and Flower Cookbook I use it for breakfast with honeyed red grapefruit, for lunch with apple-braised quinoa, and to add depth to some gorgeously gooey brownies. Because it’s so easy to grow (although best started from a plant rather than seed) and keeps going all year, I’ve developed loads of other ideas since then. Here are five quick and easy rosemary recipes:
Creamy rosemary linguine: Heat some cream with parmesan and rosemary sprigs. As soon as the cheese has melted, remove from the heat and leave to infuse whilst you do everything else. Boil some linguine according to its instructions, fry some bacon and mushrooms. Once it’s all ready, drain the pasta, strain the cream and mix everything together and reheat for a moment. Serve with snipped rosemary on the top. The sauce is so delicately rich it will become your weeknight staple.
Rosemary and cherry cookies: Mix 175g melted butter with 250g plain flour, half a teaspoon of bicarbonate soda, 300g light brown sugar, 1 tablespoon golden syrup and 1 egg. Add 2 tablespoon chopped dried (or glace) cherries, and 1 tablespoon of finely chopped rosemary. Roll into small patties and bake for 12-15 minutes at 180C/gas mark 4. Your kitchen will smell amazing, your afternoon tea will be the envy of all who follow you on Instagram.
Rosemary and apple toddy: Bring some apple juice to a low simmer with a couple of sprigs of rosemary, a little brown sugar to taste, and a pinch of nutmeg. Once nicely steaming, strain over dark rum. Practically medicinal.
Squash with rosemary feta: Fry some garlic and rosemary in more oil than you think is necessary, removing from the heat and adding cubes of feta, spooning them so the cheese is well covered. Leave to flavour whilst you halve a butternut squash and scoop out the seeds. Oil and roast for 25 minutes, before adding the feta into the hollows. Return to the oven to bake for another 10-15 minutes, until the squash is soft to a knife and the herby cheese is all fragrant and delicious. Serve with salad, grains, chicken breast…
Rosemary melon carpaccio: Slice fine slithers of cantaloupe or honeydew melon into a bowl, adding the chopped leaves of a couple of rosemary sprigs, a pinch of salt and a pinch of mixed spice. Cover and chill for 1 hour, or all afternoon. Instant and slightly exotic starter – it can be served with thin slices of Prosciutto, manchego or with a scattering of almonds. Or all three.