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Culinary herbs can make a brilliant spring dish

Artichokes and thyme could go down well in spring

Culinary herbs are a key ingredient for many chefs due to their versatility and the fact that they can bring a new twist to a staple dish.

Indeed, our resident expert Chef Steve says these are two of his favourite characteristics of herbs and spices.

So when caterers are looking for inspiration on how to make the best use of the ingredients, there is almost no limit to where they can take ideas from.

However, it might be a good idea to give some thought to what might be inspiring your diners' appetites.

So why not take things like the seasons into account?

We are well into spring and although the weather may be all over the place, thinking about what people associate with the season could be a good move.

In an article for the Guardian, the River Cafe's Ruth Rogers suggested baking artichokes with thyme and all this greenery could make a great starter that could be a big hit at this time of year.

Related Products: Chopped Garlic in Oil, Ground Black Pepper, Thyme

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