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

Originating the Provence region of France, a traditional bouquet garni includes parsley, thyme and bay leaves. However, there are really no hard rules when it comes to making one; many recipes ...

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.

You may need to add more sugar to the recipe if you find it a little bitter ... orange rind and bouquet garni. Season with salt and pepper. Bring to the boil, cover and simmer in a very low ...

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 ...

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.