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25-year-old me would be appalled by this. But these days, I love a mooch around the herb section of the local garden centre. Finding new and unusual herbs, and learning to bake with them is such a joyful past time. I’m not knocking your classic parsley, basil or thyme. But there is an abundance of plants out there we could be using to bring unique flavour to our dishes and desserts, and this diversity can bring health benefits too.
The latest addition to my herb garden is the fragrant pineapple sage. And for my first bake experiment with it, I infused it in creamy panna cotta.
While it is perfectly delicate without, I do enjoy this dessert with a decadent honey drizzle. It’s important to use a l…
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