Herbs a perfect to use in your cooking.

They had vibrancy on amazing depth of flavor on.

Once you get the hang of them, they are so quick and simple to use on one woman who really knows these chefs.

Best Friends is expert herb grower Lorraine Melton.

I love herbs.

I love the way you can cook with them.

I love the smell of them.

She's been growing an incredible array of herbs in the wet Cambridge of countryside for over 20 years and could smell obey from a basil at 50 paces Way grow about 150 varieties of herbs.

It's always interesting to grow new varieties, see what they taste like, see what they smell like it gets a bit addictive after a while.

Broadly speaking, you get harder herbs and softer herbs, softer herbs and things like parsi basil, rocket, coriander.

We grow two main types of parts.

We've got flat leaf parsley and curly parsley flavor wise.

I think they're very similar, although a lot of people would say that the flat leaf parsley has got a stronger mawr aromatic flavor.

This is your common basil sweet Genevieve's.

This is a purple variety called Reuben, with Greek basil, Thai basil, holy basil.

When you're looking for a battle, you want a bright fresh basil, nice leaves, no blemishes and nice strong stems.

It's got a lot of oils in it, and it's very strong smelling it.

Just place of summer basil.

Lorraine certainly knows her stuff, and she's right.

Soft herbs are delicate, so for maximum flavor, always use them at the end of cooking or simply add as they are too cold.

Dishes.

Here are my top five soft herbs that I could never live without.

Basil.

As Lauren says, It comes in many types, all with an amazing, sweet, pungent flavor.

Great blitzed in pest owes sprinkled hole over mozzarella on showing its versatility.

It even makes a wonderful ice cream parsley.

Beautifully earthy and intensely fresh.

Use both the leaves and the stems for great depth of flavor in savior dressing soups and salads.

Coriander for an amazing hint of Citrus, often using Thai dishes, coriander is perfect in Curries and chutneys, but it bruises easily, so treated with care.

Tarragon, a stable of French cooking things, has long, soft green leaves on a distinct aniseed flavor.

Great with chicken or in rich, creamy sources.

Finally, chervil, both mild and sweet.

A perfect pairing with fish on incredible mix simply with melted butter for a quick source.

Those are my favorite soft herbs.

What about the hard ones?

The harder ones tends to be a more woody plants things like thyme, rosemary.

You've got your common time, which is your ordinary general bog standard cooking time.

And then you got things like lemon time.

We do an orange time, which is actually one of my favorites.

It smells like time, but it's got a deep sort of musky scent as well, which is gonna give you a slightly different flavor in your dish.

Hard herbs like thyme could take more intense cooking than soft herbs, so the great in stews, roast or pan frying.

Choose the right one, and you can add wonderful depth of flavor to your dishes.

Here are my top five I used day in and day out.

Rosemary, amazingly robust with great bittersweet green leaves, is a classic paired with lamb, delicious sprinkled over specialty breads like focaccia or great as toppings for fruity sorbets.

Lorraine's favorite time ahead.

The aromatic, pungent herb, which has delicious flavor to a Sunday roast.

It's amazing with wild mushrooms on his perfect in marinades.

Aragona warm and full of delicious aromatic oils, a staple of great Italian dishes on perfect sprinkled on pizzas or, in past the sources.

Sage.

A strong tasting herb with a deliciously bitter flavor.

Incredibly in stuffings on with rich meats like pork or duck.

Finally bay, bitter, sweet and spicy is delicious.

Simmered in soups, stocks and risottos on Justus.

Good dried or fresh grown herbs is a lot easier than people think it is on window boxes and balconies.

It's great.

You can just open your window, put your hand out and snips them off when you're out looking for her.

Make sure look nice and healthy.

No blemish is stems Look strong.

They should just spring back.

It's a nice, springy sort of herbs.

Smell obviously, is quite important.

Not all things smell, but obviously, if you think it's one that's gonna smell like lemon time, you should have a nice fresh lemons sent.

And obviously the final one is taste.

You can tip a bit off and taste your herbs, and you can see what they taste like them where they bought from a supermarket or picked from the window box.

Herbs a great weight at fresh flavors to your dishes.

Perfect for delicious simple suppers.

I love this recipe.

Why?

Because it turns this humble ingredients I can of tuna into something delicious.

Just open up on drained tuna into a sieve.

Just likely flake that don't press it too hard.

Otherwise, you'll dry out the tuna now thes air.

Water chestnuts Just slicing nice and thin.

You could buy them anywhere.

Any supermarket adjustments and fresh ginger.

Get with that rough skin on the outside by grating the ginger.

You get to get all that really nice sort of juice and take your spring onions on.

Just slice on an angle.

I like the texture of the water chestnut for the spring onion.

We'll touch a fresh coriander.

Lovely.

Next.

Remove the seeds from a chilly to reduce its heat without losing any flavor.

On finely chop chili's and kaffir lime leaves.

Roll them up nice and tight.

Run your knife down the center.

Once on, just chop that makes the fish cake nice and fragrant.

Touch assault Touch of pepper, fish sauce just like the season, the tuna to bind all those one of the ingredients to whole eggs.

Give that a nice little whisk point on.

Then add your eggs.

He hands in there, start mixing mhm.

Get the mixture.

Roll it from hand to hand with palm patting down nicely to cook at a little ground oil to a hot pan at the face of a clock.

We're gonna go from 12 away around the last one.

In these fish cakes only take a few minutes to cook, so keeping track off the order they go in the pan means you know which one to turn first to the power.

A nice, gentle little shake to make sure that nothing sticking to the bottom spatula.

Two fingers on top.

Turn them over beautiful, crackling noises something you always want because tunes already cooked.

So we just lightly fried and we get a nice crisp outside gently take them out.

You smell incredible.

Let them sit there.

We're gonna make a really nice, delicious simple dipping sauce.

Start off a little pinch of sugar fish sauce, two tablespoons that gives it the saltiness, one tablespoon of rice wine vinegar.

There's some fresh lime juice.

Squeeze all that line in your fresh coriander, lots of coriander on in.

Give that little mix and then you have the most amazing spicy tuna fish cakes.

Who'd have thought something that's delicious that could come out of a Can I Simple supper in minutes.

That's so mouth watering the easy and delicious you're guaranteed to cook it again and again, yeah.