Since I started blogging a few years ago, I’ve not purchased many cookery books, as I’m fortunate to be sent new titles to review by several publishers. But I had a big sort out over the summer and gave several boxes of books, cookery ones included, to various charitable organisations.
After which I treated myself to a copy of Jekka’s Herb Cookbook (as well as Mma Ramotswe’s Cookbook: Nourishment for the Traditionally Built by Stuart Brown, still on the “To Read” pile).
Jekka McVicar is the woman behind Jekka’s Herb Farm, a South Gloucestershire organic herbs nursery specialising in culinary, aromatic, decorative and medicinal herbs. The farm, which celebrated its silver jubilee this April, has over 650 varieties of rare, tropical and native species in its collection. Undoubtedly, Jekka McVicar is the queen of herbs and I’ve purchased some of her seeds for our garden over the years.
In this book she chooses fifty herbs that she loves to cook with and gives a description of each plant, advice for growing it, its history in cooking, any medicinal uses and of course, some recipes. The book doesn’t have any photographs; instead there are pretty illustrations are by her artistic daughter, Hannah McVicar.
Having flicked through when it arrived, it wasn’t until we visited my friend Monica for an August weekend of relaxing, cooking, eating and chatting that I had more time to devote to the book. I took a big bag of several books awaiting review, and popped this one in too as I was so keen to try some of the recipes.
In the end, we tried three recipes from the book over the weekend, and they were all fantastic.
I cooked Sea Bass with Chinese Garlic Chives. Except I couldn’t find any garlic chives so I bought regular chives, and not nearly the quantity specified in the recipe. Some of the pieces of fish broke up a little too much, with my clumsy pan skills, so it wasn’t a prettily presented dish. Nonetheless, the recipe was easy to make and we all really, really enjoyed it. The next time I see a large bunch of garlic chives on sale, I want to try this as Jekka envisaged it!
Pete made Coriander, Mint and Pitta Salad, but instead of breaking our (freshly made) flatbreads up to add to the salad, he served then on the side. With soft tomatoes, crunchy cucumber, sweet sharp onion, the solidity of the chickpeas, my favourite green herb and a simple dressing, this was well balanced and tasty, and once again, very simple.
And Monica made two loaves of Rosemary Bread. Fabulous, with a good crumb and lovely flavour from the rosemary, like the other two recipes, this is one that will be made again.
Our experience with these three recipes gives me a strong faith in the rest of the book and there are many, many more dishes I want to try soon.
So much did we like these three recipes that we tweeted our delight (and photos of the dishes) to Jekka who responded with warm thanks for making her family recipes look so wonderful. (That was down to Monica’s camera skills, of course!)
And I was very happy to be able to give my thanks to Jekka in person when I visited her stall at the Abergavenny Food Festival.
Photos by Kavey & Monica.
Jekka’s Herb Cookbook published by Ebury Press is currently available on Amazon UK for £17.50 (RRP £30).