Cole & Mason Herbs de Provence
Eat our Herbs de Provence blend with a leg of lamb, garnish with green beans dressed in mint and potatoes fried in olive oil and rosemary. And, at the centre, coat the lamb with Dijon mustard, rolled in Herbs de Provence and roasted until it falls apart.
This blend lets you add flavour with minimal effort. Take a simple side dish of lentils, combine Herbs de Provence and olive oil, then stir through the lentils to finish with a new layer of flavour. Or add to a meatball mix by frying off the meatballs, then pour in a tomato sauce and serve with fresh tagliatelle.
This staple of French cooking has only been available to buy elsewhere in the world since 1970. We have US chef Julia Child to thank for introducing it to home cooks outside of France when she used it in her classic cookbook.
Supplier: The Spice Company