Gemma’s Tasty dish using herbs from the garden

Gemma Parker. Picture: Archant.

Gemma Parker. Picture: Archant. - Credit: Archant © 2007

A couple of years ago I planted a herb bed at the café.

Early on the plants struggled to keep up with our constant trimming but gradually have fought back and are now more than keeping up with demand. Unfortunately our tarragon plants met an untimely end beneath a badly aimed boot so our new tarragons are now going through the same toil that their now mature thyme neighbours have already experienced.

Herbs are an essential part of our food. They’re used in marinades, adding another dimension to salads, an edge to our desserts or even to bring colour to our dishes. We’re also becoming a herb re-homing centre! Two large, unwanted rosemary plants, probably over ten years old, were replanted with lots of care and attention. One didn’t make it but the other has survived and is beginning to flourish.

These herb fritters demonstrate the beauty of herbs. Mix some butter, lime zest and garlic together to melt on the top of the hot fritters.

Herb fritters

Serves 4

225g/8oz self raising flour

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2 free range eggs

200ml/7floz milk

Salt and pepper

A big handful of chopped mixed herbs

Sunflower oil

Tip the flour into a large bowl and make a well in the centre. Crack the eggs in and while whisking slowly pour the milk in, ensuring you whisk all the lumps out as you go. Season well with salt and pepper. Mix in the herbs.

Heat a large frying pan with a thin film of oil covering the bottom.

When the pan is really hot drop large spoonfuls of batter into the pan. On a medium/low heat cook until bubbles appear in the middle of each fritter, flip over and cook for a couple of minutes on the other side. Repeat this process until you have 12 fritters.