RECIPES REBECCA WOOLLARD FOOD STYLING LOTTIE COVELL PHOTOGRAPHS YUKI SUGIURA STYLING LYDIA BRUN
The recipes I write are strongly influenced by Levantine cuisine, in which fresh herbs are a vital part of each recipe rather than an afterthought garnish. The obsession runs so deep, in fact, that my husband and I used herbs as the table names at our wedding last year.
Without fresh herbs, I honestly think I’d give up cooking. They go into almost every dish I make – whether it’s an abundant salad, a slow-roasted dish of succulent meat or a thick, rich sauce. Soft herbs are there to be used liberally, in whole bunches or handfuls rather than a miserly pinch. So whichever of these recipes you choose to make, add herbs with abandon – it will make the difference between a good meal and a sensational one.
HOW TO STORE FRESH HERBS
If you buy herbs in sealed packets from supermarkets, they’ll keep well in the fridge for 3-4 days. If you’re buying unwrapped bunches, give them a quick rinse, then wrap in damp kitchen paper and chill for up to 4 days. Revive limp herbs in a bowl of iced water for 20-30 minutes (this also works for salad greens). If you’ve bought herbs growing in a pot, keep them somewhere sunny with damp rather than wet soil (basil, in particular, doesn’t like to be over-watered).

Vietnamese herb salad with tamarind and honey glazed beef, p52
Vietnamese herb salad with tamarind and honey glazed beef
SERVES 4. HANDS-ON TIME 1 HOUR, PLUS 1-2 HOURS MARINATING
MAKE AHEAD
Stir the beef into the marinade and make the dressing the night before, then cover and chill.
FOOD TEAM’S TIPS
You can find all these ingredients in a good supermarket (Waitrose sells Thai basil). For a quicker version, don’t marinate the beef.
FOR THE MARINATED BEEF
• 130g jar tamarind paste
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• Juice 1 lime
• 4 tbsp clear honey
• 3 large British rump or sirloin steaks, fat trimmed, cut into thin strips
• Sunflower oil for frying
FOR THE DRESSING
• 3 tbsp fish sauce
• 3 tbsp rice vinegar
• 2 tbsp caster sugar