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From new cookbook, The Herb Kitchen, we present a simple yet stunning recipe showcasing delicious ways of using fresh herbs in cookery.

Herbs have been valued for thousands of years for their aromatic and health-giving qualities as well as culinary uses. Today they bring a fresh pop of colour to any kitchen corner, add interest to window boxes or thrive as a sweet-smelling addition to any garden. From mint to marjoram, herbs are undoubtedly the easiest way to add instant vibrancy, interest and brightness to your everyday cooking. 

This fresh collection of deliciously easy recipes for cooking with herbs, includes zingy sauces, salsas and dressings, plus substantial salads, soups, main plates, sweet things and baking. The recipes celebrate herbs in all their beauty and variety – from sorrel and sage to tarragon and thyme – helping you make the most of them in your cooking. 

A herb glossary is included to help you get to know each individual herb, outlining the distinctive qualities, from scent to texture and taste. Additionally, information on how to grow your own herbs is also featured, with step-by-step instructions and advice on how to get the best from your herb garden. Of course, using shop-bought herbs in these recipes will also work beautifully, so don't let any lack of green fingers hamper your cooking or stop you from selecting certain herbs to use in the kitchen. 

Scattered throughout the wonderful recipes are interesting snippets of folklore and facts relating to this fascinating family of edible plants. Dive into this enticing collection and elevate your knowledge of herbs and how to use them to create delicious, herb-focussed dishes. 

Aubergine tartare with flat-leaf parsley salad

This is a super tasty alternative to steak tartare and a great side or appetizer, or serve as canapés for a crowd. It is also nice piled into a bowl with the bread on the side, for people to help themselves.

Ingredients

Serves 4

• 2 aubergines, cut into small cubes
• 2 tablespoons olive oil, plus extra for brushing
• 20 thin baguette slices
• 2 tablespoons finely chopped mixed herbs (chervil, parsley, tarragon)
• 1 teaspoon cornichons, finely chopped
• 1 teaspoon capers, finely chopped
• 1 teaspoon Dijon mustard
• juice of 1 lemon
• Tabasco sauce and parsley oil, to taste
• salt and freshly ground black pepper

Parsley salad

• 50 g flat-leaf parsley, coarsely torn
• 15 ml extra virgin olive oil
• 3 spring onions, thinly sliced
• juice of ½ lemon

Method

1. Preheat the oven to 180°C (350°F) Gas 4. Line a baking sheet with non-stick baking paper.

2. Place the aubergine in a single layer on the lined baking sheet, season well with salt and pepper and drizzle with olive oil. Bake in the preheated oven for 20–25 minutes until golden brown.

3. Brush the baguette slices with olive oil, season to taste and bake, turning once, for 5–7 minutes until golden and crisp. Set aside to cool.

4. For the parsley salad, combine all the ingredients in a bowl, toss lightly to combine and set aside.

5. Put the roasted aubergine in a large bowl with the remaining ingredients, stir to combine and season to taste. Pile onto the toasted crostini, top with parsley salad (or serve alongside) and enjoy.

Recipe from The Herb Kitchen published by Ryland Peters & Small (£14.99).

Other recipes from this book include red mullet in an envelope.