HERB: A COOKS COMPANION

Packed with ideas for enjoying and using herbs, this is much more than a recipe book. Gardener and cook Mark Diacono guides you through sowing, planting, feeding and propagating herbs, and presents various ways to preserve them such as making oils, drying, vinegars, syrups and freezing. 70 innovative recipes bring your new-found knowledge to bear - whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness.