Bay Leaves

Still Life, Julian Alden Weir (1902)

‘There better not be any bay leaves in this for me to choke on…’

My partners biggest pet peeve, but for me bay leaves are my top herb, which I naturally throw into most things. Bolognese, casseroles, stews, ragus, slow cooked cannellini beans, roasted potatoes, baked fish, terrines, chutneys… just throw a few bay leaves in there to add some aromatic depth, something to really complete the dish.

My favourite thing about bay leaves is that if you have a bay tree or bush, you can just pop out and snip a few off yourself. They’re also easy to dry at home, or freeze!

Just remember to remove them before serving!