During our Hunt for Herbs afternoon people had a chance to try herb and hedgerow related nibbles and drinks and we had an excellent introduction to using herbs in cooking from Lisa Chapman, restauranteur for ‘To Dine For’.
Here is the recipe for the delicious elderflower cordial made by Lisa Williams from Esk Valley Railway Development Company. Lisa also provided goats cheese and chive scones. Clare and Caryn from Moor Sustainable had been busy making lavender biscuits, herb frittata, rosemary focaccia bread followed by the amazing combination of strawberries, basil and balsamic vinegar.
Lisa Chapman shared the following recipes with everyone:
- Lovage and apple soup
- Fennel, orange and radish salad
- Salsa verde
- Coconut and coriander pesto
- Halibut with salmoriglio
- Raspberry and thyme custard tart