Tony Tobin’s 5 Ways with thyme

Tony has been a regular on Ready Steady Cook since 1995, and has appeared on a variety of other shows including Saturday Kitchen Live. He is the chef proprietor of two restaurants in Surrey, The Dining Room and Post.

‘Thyme is absolutely my favourite herb. I always have thyme growing in a pot in my kitchen at home. As a professional chef, thyme is one of the most important herbs in my repertoire as it forms the basis of almost all our stocks, soups and sauces, by way of a Bouquet Garni. It’s also fantastic as a standalone flavour.’

• Make fresh zingy flavoured crushed ice known as granita using finely chopped thyme and a squeeze of lemon juice. A refreshing way to finish a meal or the perfect way to cool down on a warm summer’s day.
• Coarsely chop fresh thyme and mix with butter and a little sea salt. Push under the skin of a chicken before roasting for extra flavour.
• Sprinkle thyme leaves over tomato halves with a little sea salt, sugar and olive oil then slowly dry in the oven at 100ºC for 2 hours. This makes a great accompaniment to white fish and salad.
• Chop potatoes into cubes and roast with fresh thyme and garlic. Sprinkle with a little grated parmesan as they come out of the oven.
• Liquidise thyme leaves with tomato juice, celery, wasabi paste, Worcester sauce, a shallot and some chilli to make a fantastic base for a Bloody Mary. Just add ice and vodka.

www.freshlivingherbs.co.uk