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Saute veg for a light summer bite

Veg can make a great summer salad

There are many dishes caterers can prepare to bring the spirit of summer into their restaurant. 

This could be a good move, as it is not advisable to depend on the unreliable British weather to do this for you.

In an article for the Guardian, celebrity chef Nigel Slater recommended sauteeing vegetables that blossom in the season.

Carrots, young courgettes, haricot beans, asparagus, peppers and tomatoes are suggested, along with an oil made from tarragon.

However, here at Schwartz for Chef, we really advocate culinary innovation, so why not bring your own unique twist to this dish?

Our resident expert Chef Steve says culinary herbs and spices are ideally suited to this kind of experimentation.

Indeed, he says it is one of his favourite characteristics of the ingredients, along with the fact that they can bring out the natural flavour of other foods.

With this in mind, it could be worth considering how to create new flavour pairings by matching a herb or spice to a suitable vegetable.

Related Products: Cracked Black Pepper, Sea Salt, Tarragon

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