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fresh herbs recipes (142)

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Rainbow Trout with Yoghurt-Cucumber Sauce

Recipe by: Lola

Reviews(4)

Fresh rainbow trout is grilled and served with a yoghurt cucumber sauce. Perfect with boiled new potatoes with fresh herbs and lemon.

Authentic Tabbouleh

Recipe by: EPITOPES

Reviews(2)

This recipe is the real deal - delicious, healthy and easy to make.

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Baked pumpkin with red onion and sage

Recipe by: Norma MacMillan

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Pumpkin is a versatile and easy-to-cook accompaniment for all sorts of main dishes, as are the other squashes that can be used in this recipe. Club-shaped butternut squash is available for most of the year, and in autumn there are small acorn squash, kabocha squash and Prince Regent squash with its eggshell blue skin.

Baked Rosemary Monkfish with Tomatoes and Lime

Recipe by: Jan Cutler

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Rosemary, garlic and lime add zip to monkfish fillets in this stylish and speedy bake. Great with boiled and crushed potatoes laced with a little olive oil, parsley and chives, and some steamed broccoli. Delicious!

Baked trout with mushrooms

Recipe by: Chrissie Lloyd

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Trout, like salmon and all other oily fish, is rich in omega-3 fatty acids. Nutritionists recommend that we eat at least two portions of protein and vitamin-rich oily fish per week.

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Barbecued Chicken Tikka Masala

Recipe by: Yakuta

Reviews(5)

Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

Barley pilaf with herbs

Recipe by: Norma MacMillan

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Like rice, barley can be cooked as fluffy, separate kernels, or made risotto-style, as in this delicious dish – gently and steadily stirred with liquid to produce a smooth, creamy texture.

Basic Tomato and Basil Sauce

Recipe by: Bex

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This is a perfect sauce to use as a base. By making it yourself, you can control the amount of sugar and salt that is added. You can add a variety of other flavours to the finished sauce, just cooking for a few minutes to create a completely different dish.

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Basil Vinaigrette

Recipe by: Richard

Reviews(4)

This dressing is great with artichokes, asparagus, or green salad, and it's one of the easiest recipes I have! Using a good quality olive oil makes a big difference in this dressing.

Basil-stuffed chicken breasts

Recipe by: Norma MacMillan

Reviews(1)

This stylish-looking main course is surprisingly easy to make. The chicken breasts can be prepared in advance, ready for cooking, and kept, covered, in the fridge. Tagliatelle tossed with a little grated lemon zest would be a good accompaniment, plus ciabatta with olives or sun-dried tomatoes.

Beef and vegetable pie with a filo crust

Recipe by: Chrissie Lloyd

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Rich pies in many forms have long graced the British table. This one is light and healthy with a filo crust and protein-rich meat and vegetable filling.

Beef, veal or lamb stock

Recipe by: Maggie Pannell

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You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

Beetroot salad with mint dressing

Recipe by: Chrissie Lloyd

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Use fresh beetroot and cook, or buy it vacuum-packed from supermarkets and greengrocers, but do not use beetroot packed in vinegar. Fresh mint makes a delicious contrast to the sweetness of the beetroot.

Black Pepper Goat Curry

Recipe by: Tarama

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Black pepper is found in abundance in Kerala, and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

Black spaghetti with yellow pepper sauce

Recipe by: Brenda Houghton

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Roasted peppers and balsamic vinegar make a wonderful balance of flavours and provide a dramatic visual contrast to coloured pasta.

Blackened swordfish with warm pineapple salsa

Recipe by: Brenda Houghton

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The spicy coating used in this full-flavoured fish dish is brilliantly set off by a sweet, fruity sauce. Try serving with saffron rice (on this website) and a crisp green salad.

Braised fennel

Recipe by: Brenda Houghton

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The distinctive aniseed flavour of fennel makes it a pleasing partner to most fish or chicken main courses.

Browned basmati rice with koftas

Recipe by: Brenda Houghton

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Flavoured basmati rice, fried with caramelised sugar, is partnered with lamb meatballs. Try serving with yoghurt raita and microwaved or grilled poppadoms (on this website).

Bulghur wheat pilaf with tomato, onions and basil

Recipe by: Norma MacMillan

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The next time you're looking for a simple, healthy dish to serve, try this nutty-tasting grain as a delicious switch from rice.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.