A must for every serious cook’s store cupboard, this herb is one of the most commonly used aromatics of all! Bay Leaves can be used to flavour both savoury & sweet dishes.
Add to soups, stews, casseroles, sauces & pates. Bay works well with fish, meat & poultry. Try adding some leaves to delicately scent custards & serve with poached pears, apricots or peaches.
You can simply drop a whole leaf in your cooking or break the leaf in your hand before adding to the cooking to increase the release of flavour into your food. Add Bay leaves into the water or stock of rice or couscous during cooking to add subtle notes of flavour to your grains!
Remember to always remove bay leaves from a dish prior to freezing it, as bay leaves turn very bitter on freezing & will impart that bitterness to your food.