Marjoram and Oregano
There are three different varieties of this plant. Pot marjoram is a perennial herb which is inclined to spread itself all over the space that is allocated to it.
Sweet marjoram is a half-hearted perennial (because it won't survive a hard winter). And there is wild marjoram, which in Greece is called rigani and in Italy oregano. I grow the first type, because I'm not organised enough to sow a new batch each year. I use it, along with other herbs, for herb butters, herb omelettes and herb-flavoured dressings for salads.
Fresh pot marjoram can be used for any recipe that calls for oregano, but for winter use I would strongly recommend dried oregano.
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
Unlike the classic gazpacho, this version includes the lovely aniseed flavours of fennel for a really Mediterranean touch. We know you'll love it and, if the weather is less than summery, it can also be served warm.
You can now buy vine leaves in supermarkets, so this easy vegetarian recipe just got even easier! It will take you to the Greek islands in seconds, filled as it is with all those flavours of the eastern Mediterranean.
This is a recipe for summer when English lambs’ liver is plentiful.
This makes a very appropriate main course for a warm day. It's a doddle to prepare and it has the advantage of being cooked and left to marinate, so that when the time comes you have literally nothing to do but serve it.