LOOSE ENDS
Savvy ideas for using up what might otherwise go to waste
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.