It’s a bit of an obvious statement, but once I discovered fresh herbs at the age of 22 or so (and I don’t just mean some limp Basil sandwiched between mozarella and tomato or chucked into spag bol) my cooking was revolutionised. Herbs bring the most wonderful flavours to the simplest dishes, raising them up a level from “mmm” to “OMMMMMMMMM”, and I was amazed it took me so long in my food journey to figure that out.
I suppose I have more than I’d like to thank Jamie O for.
At any one time we have four or five herbs on our kitchen windowsill; thyme, some form of a-bit-brown-at-the-edges parsley, a wild mint, basil and coriander. We don’t have a garden in our new place and bidding farewell to our sprawling rosemary bush (my favorite herb!) in Nottingham was tough, so I either buy it from the grocer or pinch some from my Mum and Dad’s garden nearby.
In my constant quest for 5 a day and a defined waistline I like to play around with the ‘carb’ portion of my meal; I try to stay away from processed white carbs (pasta, bread etc) and eat lighter things that don’t leave me feeling as bloated. Beans and lentils work well, and I always try to eat sweet potatoes over white ones. Often at lunch time I will replace the potato portion of my meal with salad, egg or mushroom. Mushrooms especially keep me full until dinner time, are easy to cook and taste delicious.
These thyme and garlic mushrooms are brilliant. They take about three seconds to pull together, go with plenty of things and taste lovely. I ate them today with a couple of sausages and some steamed courgette but they come into their own with a nice piece of steak or chucked on a piece of toast with onion relish.
- Half pack mushrooms (I used chestnut)
- 1 tbsp butter
- Half tbsp olive oil
- 2 cloves garlic
- Handful fresh thyme
- Salt and pepper
- Crush and finely chop the garlic and put into a heavy-bottomed pan on a low heat.
- While the garlic is frying off, roughly chop the mushrooms. With chestnut mushrooms I like to chop them in halves, then into thirds.
- Add to the pan along with the thyme sprigs. Put the lid on the pan and give it a good shake.
- Cook on a medium-low heat for 5 minutes, shaking again half way through.
- Add salt and pepper to taste.