Rosemary Key facts Rosemary partners very well with roast lamb and with astringent, sharp fruits such as redcurrants and citrus fruit. If you steep the herbs in hot water briefly, this will increase the amount of essential oil that leaches out, resulting in more flavour.

The ancient Greeks said that rosemary was good for the brain – a theory that persisted through the centuries (so we find Ophelia presenting it to Hamlet 'for remembrance').

Be that as it may, the Italians love its strong spicy flavour in the kitchen and make no excuses for using it. The French are more subtle with it, but there are many countries that hardly use it at all. There are those who say that rosemary can be unpleasant if it gets stuck between the teeth – but this doesn't happen if the needle-like leaves are stripped from their stems and then chopped before using.

It has a strong affinity with both pork and lamb and can be chopped and sprinkled over joints and chops before baking (you'll find you can make a lovely rosemary-flavoured sauce with the juices left in the tin with some stock and a little wine).

Rosemary grows very easily into a sturdy bush and can be used fresh all through the winter. Dried rosemary is all right, but I would recommend that it be chopped as finely as possible since it's much more spiky when dried.

Related Recipes
Winter Vegetable Pie with a Parmesan Crust Serves 4-6

Winter Vegetable Pie with a Parmesan Crust

Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.

Shoulder of Lamb stuffed with Rice and Olives Serves 4

Shoulder of Lamb stuffed with Rice and Olives

If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.

Autumn Lamb Braised in Beaujolais Serves 6-8

Autumn Lamb Braised in Beaujolais

You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.

All-in-One Baked Vegetables Serves 4

All-in-One Baked Vegetables

Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!

Poached Pheasant with Celery Serves 2

Poached Pheasant with Celery

Pheasant and celery have long been culinary bedfellows and in this beautiful recipe they are joined by light stock, herbs and a creamy sauce, allowing you to make the most of the game season with a very English dish.

Italian Braised Beef with Gremolata Serves 4

Italian Braised Beef with Gremolata

A more English take on ossobuco (using beef instead of veal) this sumptuous recipe also includes a very useful recipe for cheat's risotto Milanese, allowing you to rustle up a quick accompaniment to this slow-cooked casserole.

Beef in Barolo with Parmesan Mashed Potatoes Serves 6

Beef in Barolo with Parmesan Mashed Potatoes

Cooking meat in wine adds flavour and prevents it from drying out, which is why this recipe is such a failsafe when entertaining. The Parmesan mashed potatoes are a wonderful accompaniment and keep the Italian vibe going.

Potatoes Boulangeres with Rosemary Serves 6

Potatoes Boulangeres with Rosemary

The joy of this recipe is that it just gets on and cooks by itself once it's in the oven, leaving you free to look after the rest of the meal.

Pork Chops Braised in Milk Serves 4

Pork Chops Braised in Milk

Pork and milk may sound like an unusual combination of ingredients, but in fact the two have a very long association. Try this Italian classic and you'll soon understand why!

Cider-braised Pork with Cream and Mushrooms Serves 4

Cider-braised Pork with Cream and Mushrooms

Delia first ate this appetising pork dish near her home in Suffolk, using local cider. It's passed the test of time and is every bit as good now as it was then.




CMS solutions by