In the country along the Seine, aromatic herb bouquets have been used for hundreds of years, becoming an indispensable ...

Tip 2: You can use this recipe as a base for any soup - vegetables that are in season are usually the cheapest and tastiest. Tip 3: A bouquet garni is a bunch of fresh herbs – 1 sprig of ...

See the Recipe Tips for more substitutions ... to the vegetables and cook a further 2–3 minutes. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil.

If no stock is available, put the bones, carrots, onions, celery and bouquet garni into a saucepan. Cover with cold water and simmer for 3-4 hours to make a stock. Cut all the surplus fat away ...

Put 5cm of water or chicken stock in a heavy casserole and add the vegetables and bouquet garni. Lay the chicken on top. Add a sprig of tarragon if available and cover with a tight-fitting lid.

And then add lapsi (soaked in water). 4. 4. Pour in 2 cups stock, make a bouquet garni with cinnamon stick, rose petal, coriander seed, cloves, green cardamom, bay leave, khus ki jhad and put it in ...

bouquet garni made with: 1 bay leaf, 2 rosemary stalks, 2 branches thyme, 1 branch sage and 5cm strip orange zest Fry the bacon in a little lard or vegetable oil in a frying pan, cooking until the ...

Rinse and drain the second tin of beans. Make a bouquet garni by binding together the rosemary, thyme and bay leaves using a little string. Add the blended and drained beans, tomatoes and tomato ...