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Hugh Fearnley Whittingstall extols lovage

Mr Fearnley Whittingstall says lovage is undervalued

Celebrity foodie Hugh Fearnley-Whittingstall has shared his recipe that makes use of the underserved culinary herb lovage.

Extolling the virtues of the little-known herb, Mr Fearnley-Whittingstall said that lovage leafs can be used in soups, stews, potatoes or scrambled eggs, while the stems, roots and seeds can be used in biscuits and bread.

"The flavour is like parsley and celery combined with a hint of aniseed and curry," he wrote in his Guardian column. "And if you think that sounds intriguing, you'd be right."

He explained that the herb was in the same family as parsley and celery, making it an ideal replacement for either plant in a recipe.

The celebrity chef offered up his lovage, lettuce, pea and cucumber soup recipe in a bid to get people cooking with the herb.

Start by warming butter in a saucepan over a medium-low heat; add diced onion, thyme, and salt and cook until soft.

Next, add the lovage stalks and cook for a few minutes, mix in a vegetable stock and simmer for ten minutes, finally season and serve with fresh lovage leaves.

Related Products: Parsley, Thyme, Sea Salt

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