TARRAGON From cream of mushroom soup p67
TARRAGON DUMPLINGS Put 150g self-raising flour, 115g natural yogurt, 1 tbsp English mustard and a handful of chopped fresh tarragon in a bowl with plenty of seasoning. Mix until it just comes together into a sticky dough. Using floured hands, roll into 10-12 dumplings. Put on top of your favourite stew for the final 15-20 minutes of the cooking time to steam until golden and risen.
TARRAGON AND DIJON BUTTER Put 125g softened butter in a mixing bowl and mash slightly with a fork. Stir in a large handful of chopped fresh tarragon leaves, the grated zest of 1 lemon, 2 tbsp dijon mustard and plenty of black pepper. Roll up or pot and chill until needed. Spread under chicken skin before roasting, or use to fry steaks or fish fillets.
CREAMY TARRAGON & BACON SAUCE Gently fry 150g bacon lardons with 3 chopped shallots and 1 crushed garlic clove until the bacon is crisp and the shallots have softened. Add 150ml dry white wine to the pan and bubble for 1-2 minutes. Stir in 200g crème fraîche, 1-2 tsp dijon mustard and a small handful of chopped tarragon. Season and serve with roast chicken, grilled fish or roast mushrooms, or pour over potatoes.
GREENS ON TOAST Heat a knob of butter in a frying pan with a splash of oil and gently fry 1 finely sliced leek until softened. Add a handful each of shredded sprouts and kale for 2 minutes, then add 2 chopped anchovy fillets to the pan with a handful of chopped fresh parsley and stir well. Serve on hot buttered toast, sprinkled with chilli flakes.