Make a herby topping

This is a really great way of using herbs from your garden, and it works well for all sorts of things, from white fish to lamb cooked on the BBQ.

Get a handful of freshly chopped herbs – parsley, rosemary, thyme, marjoram, mint and oregano can all be used in whatever combination you like (experiment and enjoy!) – a handful of fresh breadcrumbs, either white or brown, a clove or two of garlic and some olive oil. Pop the herbs, garlic and breadcrumbs into a mixer and whizz them all up together. Once the mixture has turned a nice green colour, drizzle in some olive oil until the mixture is a little moist so that it will stick to your cut of meat/fish. Add a little salt and pepper and that’s it.

Once you’ve cooked your meat or fish, or stuffed a roast pepper or aubergine, simply pat the herby mixture on top and pop it in the oven for a minute or two to warm up. Yum!