bay

origin: turkey

Whole bay leaves are essential items in any well stocked kitchen cupboard. Add a couple to stocks, soups, stew etc either on their own or with a mix of herbs in a bouquet garni for a delicious savoury herbal depth of flavour. The pungent, aromatic flavour of the bay or laurel leaf has been held in high esteem for centuries - Olympic champions were known to wear a wreath of bay leaves to commemorate their victory.

Best results are achieved if the leaves are crushed slightly in your hand before use to release more of the essential oils.

uses: Add to stocks, stews or soups. A crushed leaf adds a superb flavour to seasoning mixes for fish or meat, with dried chilli, salt, oregano and garlic for example. Alternate a bay leaf with diced meat or vegetables on a skewer for a barbeque. Infuse in the cream for a sweet creme brulee or custard.

recipe kits: aloo gosht, bouillabaisse, slow-baked spiced rice pudding