From fishy parcels to pineapple sorbet: Yotam Ottolenghi’s recipes for cooking with herbs | Food

It’s not a plot-spoiler to say that I love herbs. Great big bunches of them make me happy and hungry, and I can’t imagine cooking without them. I love them fresh, as a pretty, tasty, final touch, I love them cooked and wilted in both sweet and savoury preparations,

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