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Digital Subscriptions > Delicious Magazine > June 2016 > HOW TO TRANSFORM YOUR COOKING… Clue: be generous!

HOW TO TRANSFORM YOUR COOKING… Clue: be generous!

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.

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About Delicious Magazine

This month in delicious. we’re celebrating summer with £12,000+ prize giveaway, the ultimate kebabs, a brilliant Byron burger as well as a street party fit for a queen. Elsewhere Eric Lanlard serves up a new scone for Wimbledon, Sophie Michell shares healthy recipes, and Theo Randall gives a risotto masterclass. And don’t miss how to upgrade your cooking with fresh herbs. Plus there’s recipes to save time and money, 16 pages of stunning cake recipes and more.