At this time of year, gardens may look desolate and abandoned. However, there’s a lot going on because summer is a busy time for gardeners. Apart from additional watering, there are tomatoes to be tied up, lettuce to be mulched and herbs to be taken care of.

Herbs, especially, need a lot of care: you need to plant them in a patch which gets plenty of sun, weed them regularly, cut them back to encourage new growth, and give them plenty of water without leaving the soil damp, because most herbs dislike wet feet.

Your hard work will pay off because herbs form the essence of summer cooking. The taste of a fresh tomato salad with parsley is simple joy. And basil gives fish courses added zing.

Of course, you can get herbs from the supermarket. However, growing your own means that you can dash out into the garden and pluck fresh leaves while you’re cooking.

Parsley

Whether as a condiment or as part of a dish, parsley adds a complex, grassy flavour.

Prawns with parsley and almond crust

You need
200gr tiger prawns
2tbsp Dijon mustard
100gr toasted flaked almonds, crushed
2tbsp parsley, chopped

Method

Preheat the oven to 200C. Mix the almonds and parsley together. Rub the prawns with the mustard and roll them in the almond and parsley mixture. Season, place on a baking tray and cook for five to six minutes until crispy.

Basil

Nothing beats the smell of fresh basil. To expand your menu, grow different varieties of basil, such as holy basil, cinnamon basil, lemon basil and purple basil.

The ultimate recipe for basil is pesto. We normally associate pesto with pasta.

However, you can also use it for pizza, dips, and as a marinade or dressing for fish and vegetables. Pesto and eggs are also a winning combination: beat it in with a couple of eggs for a summer omelette.

Pesto

You need
50gr basil
30gr pine nuts, toasted
30gr parmesan
1 clove garlic
85ml olive oil
Salt and freshly ground black pepper

Method

Put the basil, parmesan, garlic and pine nuts in a food processor and season. Blend together and start pouring the oil while the blender is still running. When the pesto thickens, place in a jar and store in the fridge.

Mint

The most versatile of summer herbs, mint goes well with fish, salads and mojitos.

Mint, lime and coconut milk smoothie

You need
200ml coconut milk
2tbsp mint leaves, chopped
2 limes, juice only
1 orange, juice only
50ml double cream
2tbsp honey
Ice

Method

Place all the ingredients in a food processor and blend until smooth. Pour into a tall glass and enjoy.

Marjoram

Similar in taste to oregano, marjoram is slightly more floral. Adds summer magic to almost any dish.

Pea and marjoram risotto with baby squid

You need
50gr butter
1 onion, finely chopped
1 garlic clove, finely chopped
250gr risotto rice
150ml dry white wine
1 litre chicken stock
175gr fresh peas
2tbsp marjoram, chopped
25gr parmesan cheese, grated
Salt and freshly ground black pepper
400gr baby squid
2tbsp olive oil
½ lemon, juice only
2tbsp parsley, chopped

Method

Melt the butter in a large pan and fry the onion and garlic until softened. Add the risotto rice and stir well, making sure all the rice is coated in the butter. Add the wine and cook for three to four minutes. Add a ladleful of chicken stock and when it has been absorbed, add another ladleful. Repeat the process until the rice is cooked.

Add the peas in the last two minutes of cooking. Stir in the chopped marjoram and parmesan. Season and add a knob of butter.

In the meantime, season the squid and cook it on a hot griddle pan. Put the cooked squid in a bowl with the lemon juice and parsley and mix.

To serve, spoon the risotto in a plate and top with the baby squid.