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Throw some herbs into a vegetable broth

Broth really benefits from the addition of herbs

Culinary herbs allow caterers to get really creative with their staple dishes.

They can be used in exciting new flavour pairings to create a wide range of new twists on the old favourites found on any restaurant's menu.

This will keep diners interested and coming back for more, so it could be particularly applicable to basic recipes such as broth.

Celebrity chef Hugh Fearnley-Whittingstall said that this kind of meal is a staple of his output at this time of year, suggesting a vegetable and barley option in an article for the Guardian.

Indeed, he claimed that he "never make[s] this lovely meal-in-a-bowl the same way twice", adding: "It's a repository for whichever stock, grains, greens and roots I have to hand."

So why not try putting together unusual combinations of herbs for an exciting and unusual light bite that could also work really well as a starter option?

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