Thai Chicken Soup Place 400 ml Chicken stock, 400 ml coconut milk in saucepan and bring to gentle simmer Meanwhile prepare 4 kaffir lime leaves crushed, 1-2 fresh Thai chillis chopped, 2 cm fresh galangal root chopped, 2 fresh lemon grass stems crushed and chopped Place into stock and simmer for 10 minutes Prepare 250 gm lean chicken breast chopped, 150 gm mushrooms chopped Place into simmering soup and cook a further 10 minutes Before serving add 15 ml lime juice, 30 ml fish sauce, chopped fresh Thai Basil and/or coriander

Fennel Soup 4 bulbs Fennel sliced, 25 gms butter, 1 lg onion chopped, 1 ltr vegetable stock, 370 mls milk, 1 bay leaf, 2 egg yolks, 150ml cream, salt and pepper to taste Saute onion and fennel in melted butter until soft. Add stock, milk, bay leaf and seasoning. Bring to simmer for 30 mins. Remove bay leaf and strain vegetables, retaining stock. Mix egg yolks and cream together with half cup of strained stock. Add to rest of soup and gently reheat. Serve garnish with chopped Fennel leaves and chives.

Baked Herb and Fetta Dip Chop 2 tabs. Each of Lemon Thyme, Oregano, Rosemary. Pat chopped herbs onto sides and top 200g. Fetta cheese Drizzle with Olive oil sprinkle with cracked pepper Wrap in foil and bake for 10 -15 mins. Drain off excess liquid. Serve warm or cold with crackers.

Herb Butter Recipe Serve with a meat dish and baked potatoes or toss into steamed vegetables Vary with what-ever herbs you have available. 250grams butter softened 2 teasps. chopped parsley 1 teasp. Finely scissored chives 1 teasp. Chopped French Tarragon 1 finely chopped clove of garlic 1 teasp grated lemon rind Blend the herbs, garlic and lemon rind into the butter. Form into a long roll on a piece of cling-wrap. Wrap and refrigerate before using.

Rocket Mint and Lamb Salad Serves 4 6 potatoes, parboiled and chopped to bite size ½ cup Olive oil 4 Roma tomatoes Handful bean sprouts 2tabs Red Wine Vinegar 500 g Lamb fillet 200 g Green Beans blanched 2 cups rocket leaves 1/3 cup mint leaves For Thai Salad Version Add: 1/4 cup basil leaves ¼ cup coriander teaspoon red curry paste Roast parboiled potatoes tossed in a tablespoon of the Olive Oil until crisp. Add the chopped tomatoes 5 minutes before potatoes are cooked. Season lamb with salt and pepper and seal juices cooking over high heat in tablespoon of Olive Oil. Reduce heat and cook until just cooked. Cut lamb into fine strips when cool. Finely chop half the mint. Mix vinegar, olive oil, salt and pepper and chopped mint (add curry paste for thai version). Thinly slice radish. Destem coriander and basil leaves. In a bowl toss potato, tomato, radish, green beans, sprouts, rocket,basil , coriander and remaining mint. Serve onto four plates and drizzle with the oil and vinegar dressing.

SPICY HERBY LEMON LENTILS 2 cans brown lentils; 1 Ts olive oil; 1 lg onion chopped finely 2 cloves garlic crushed; 1 ts fresh ginger grated 2 fresh red chillies chopped; 1 can crushed tomatoes; 1Ts tomato paste Juice of half a lemon Half cup each of chopped fresh lemon balm, coriander, and garlic chives Heat oil in medium saucepan, saute onion until soft. Add garlic, ginger, chillies, turmeric and sauté for 3 mins. Stir in crushed tomatoes and tomato paste and simmer for 10 minutes Stir in lentils, lemon juice, lemon balm, fresh coriander, and garlic chives Stir over medium heat until mixture is hot.

SPINACH PIE 2 bunches Perpetual and Ceylon Spinach (equiv. 6 cups) 1 large onion or 2 leeks (stir fried in oil) 3 or 4 eggs Grated nutmeg 150 gm fetta cheese (crumbled) 50 gm cheddar cheese (grated) Small quantity of parmesan cheese for extra taste Filo or Puff pastry Blanch spinach. Mix ingredients together and use a filling for pie made with filo or puffed pastry.

HERBAL VINEGARS Use cider or wine vinegars for your base. Bruise freshly picked herbs and loosely fill a clean jar. Pour on warmed but not hot vinegar and cap with an acid proof lid. Set in a sunny window-sill and shake daily for 2 weeks. Strain through finer sieve into an attractive bottle and store in fridge for salad dressings and a sauce for steamed vegetables. HERBS TO USE: Basils, Chervil, Dill, Fennel, Garlic, Lemon balm,Marjoram, Mint, Rosemary, Winter Savory, Tarragon, Thyme.