Herb Recipes

Salsa Verde

1½–2 cloves of garlic

2 big handfuls of fresh flat-leaf parsley

1 bunch of fresh basil

1 handful of fresh mint

1 small handful of capers

1 small handful of gherkins, in sweet vinegar

6 quality anchovy fillets

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

8 tablespoons extra virgin olive oil

Do you like to barbecue? Or just cook fish or meat under the grill? This is a great universal sauce that you can make, keep in the fridge and then add to whatever you’re cooking. Simply take the ingredients above and chop finely either on a board or using a chopper. If you get a big bunch of herbs, make this and it will keep for 5-7 days. You can leave out the anchovies if you prefer, and can also experiment with substituting other herbs like onion greens and dill.

Korean Crack Eggs

Ingredients

  • 1 cup soy sauce

  • ½ cup water

  • ½ cup honey

  • Big handful of green onions

  • 6 cloves garlic

  • Green pepper

  • Chilli

  • 1 tbsp Sesame Oil

  • 1 tbsp sesame seeds

  • Hard boiled eggs

    They’re not called crack eggs because you crack them, but because they’re so more-ish. (actually the real name is Mayak Gyeran). This is a great way to use up the green parts of green onions. Chop all the ingredients finely then mix into the liquid sauces. Boil eggs for 6 minutes so that the yolks are jammy, immediately plunge into cold water to cool for ten minutes then peel. A good trick is to put a couple tablespoons of vinegar and salt in the water when you boil them - it dissolves some of the shell making them easier to peel. Leave to marinate in the sauce in the fridge overnight. Then eat as a snack, as a side dish or just over a bowl of rice.

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