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Add herbs and spices to a stew

Throw some herbs in a stew

Culinary herbs and spices are highly versatile ingredients that have a great deal to offer the professional caterer.

Our resident expert Chef Steve says that this versatility is precisely why he considers them so important in the kitchen.

They can be particularly effective in the kind of warm comfort food options that are highly popular at this time of year.

Professional chef Pierre Koffmann - winner of the coveted three Michelin star rating for his London restaurant La Tante Claire - shared his recipe for blanquette d'agneau in an article for the Independent.

He specified that bouquet garni is a great inclusion in this lamb stew - but why not try to come up with your own twist to really make the dish your own?

Simply experimenting with different combinations of herbs and spices can be enough to give your offerings an edge and set your restaurant apart from the crowd.

Related Products: Bouquet Garni, Cracked Black Pepper, Sea Salt, Thyme

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