Enlist Phoebe Wood’s herb-filled recipes to add brightness to soups, pastas and roasts (they’re also quick fixes for bunches of herbs that have seen better days!). Ward off waste and create tasty dishes at the same time – sounds like a win to us.
This pickled jalapeno, herb and mustard mayo is the perfect pairing to this crumbed chicken schnitzel.
"Buy seasonal and local. The produce will be fresher and last longer," says Lisa Margan.
This herb and ricotta loaf will hit the spot, any time of day. You will need a 20cm x 10cm x 8cm deep loaf pan for this recipe.
This chicken soup packs a punch, and certainly covers your daily greens. You'll need to start this recipe 3 hours ahead.
Bacon, lettuce and tomato, only made more delicious by the addition of a homemade aioli and caramelised onions.
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
Mojo verde adds a herby twist to this perfect slow-cooked lamb shoulder.
“A compound butter is a great way to use up old herbs as it can be frozen. Add extra spices like fennel seeds, to give it an extra boost, and mix and match your herbs,” says Pheobe Wood.
"This recipe defies all the 'rules' of pasta and seafood, and cheese and potato, too. It's definitely one to try." – Phoebe Wood
