Herb Oil Recipes

Method

Sauce

• Chop your shallot and sauté in a pan with a little butter and oil. Once soft, add the white wine and reduce until the white wine has almost evaporated. Add the buttermilk, cream and lemon to the pan and heat gently. Strain the sauce through a sieve and set aside until ready to use. Season to taste

Peas

• Steam in hot water and for 2 minutes and the refresh in ice cold water

Fish

• Dry the fillets with kitchen towel. Heat a heavy based pan until smoking hot. Season with salt and pepper and a little oil and place skin side down. Use a spatula to maintain pressure on the fish and create a crispy skin. Cook until the fish is cooked halfway up and turn over for a further minute. Squeeze a little lemon over it and keep warm until ready to serve

Lettuce

• Heat a heavy based frying pan until very hot. Cut the baby gem lettuce in half and drizzle a little sunflower oil on the flat side. Place flat side down in the pan until charred

• Warm the peas in a pan and heat the sauce in a separate pan. Plate the fish, with the charred lettuce sitting upright and peas scattered on the plate. In a jug, add the lemon verbena oil to the buttermilk sauce and gently stir.
• Pour the sauce around the plate and decorate with nasturtium edible leaves and tendril pea shoots
• Serve with buttered new potatoes with some Nurtured in Norfolk parsley

 If you’re a lemon lover, then Jilly McCord has created the perfect recipe for you!

Method

• Roughly chop the chilli and lemongrass. Grate the ginger and garlic
• Use a food processor and add the prawns, pork and all other ingredients
• Pulse the mixture until combined, but not entirely smooth
• Take the gyoza wrapper sand place a teaspoon of mixture in the centre. Place the wrapper in the centre of your hand and use your finger to run some cold water round the outside. Now pinch and pleat the two edges together (use a you tube video to see how!)
• In a bowl, mix together the dipping sauce ingredients
• To cook the dumplings, heat a sauté pan with a lid. Add a tablespoon of sunflower oil to the pan and heat until sizzling. Place the dumplings in the pan and sear the bottom until golden brown. Now add 150ml of water to the pan and put the lid on. Turn the temperature down and put the lid on the pan and steam the dumplings for 4-5 minutes, or until cooked through and water evaporated. You should get a crispy bottom and a lovely steamed dumpling
• To plate, place the dipping sauce in a small ramekin. Place the dumplings on the plate and drizzle the Nurtured in Norfolk coriander oil around the plate and over the dumplings. Garnish with micro coriander and shredded spring onions
• I also plated with some quick pickled cucumber – use a potato slicer to slice long pieces. Salt the cucumber strips for 10 mins and then squeeze out moisture with your hands. In a bowl, mix 2ooml of white wine vinegar, 1 tbsp rock salt and 1 tbsp sugar – dissolve. Add the squeezed cucumber and allow to pickle for at least 30 mins

This recipe is the perfect comfort food after a long stressful day! It’s packed full of flavour and something that everyone can get involved with whist making.