Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
A sprinkle of chopped toasted nuts adds more than crunch…
Custard and cream. Oh yeah, who doesn’t love that!
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