Hairy herbs for summertime sides

Looking to grow and cultivate your very own culinary herb garden? Our most recent arrival of Hairy Pots boast a stunning selection of fine, aromatic wonders for aspiring and experienced chefs alike.

So, with the weather warming up, and as we look towards summer, we thought it would be a great opportunity to demonstrate their great versatility of flavour by providing inspiration for two tantalising sides dishes to accompany your next barbecue spread.

Surely, what could be more satisfying than using your own homegrown herbs in your own homemade dishes?

Perfect for an always popular potato salad, raw, freshly chopped flat leaf parsley, chives, and Welsh white onion will bring a host of aromatic and summery flavours to this beautiful barbecue side dish.

To make your sauce stir together sour cream, Cotswold Gold’s gorgeous Garlic Mayonnaise, and a generous tablespoon of Edmond Fallot’s Whole Grain Mustard.

For an added dimension, try splashing your cooked potatoes with a tablespoon of Dunkertons’ Dry Organic Cider before you season them. This will add a slightly sharp, yet satisfying bite that will both cut through and complement your salad sauce.

Lastly, bring it all together by gently combining the sour cream and mayonnaise mixture, sliced red onion, the freshly chopped herbs, smattering of Perello’s Salted Capers, and your cooked potatoes, taking great care not to mash them.

Season your salad with a sprinkling of Halen Môn’s exquisite Pure Sea Salt and Nicolas Vahe’s Black Pepper and Lemon Peel for a both a zesty freshness and a refined spice. Refrigerate for at least 30 minutes before serving and enjoy.

Boasting the glorious flavours of summer, bruschetta topped with fresh tomato will always prove a pleasing prelude to the main event. So why not liven up this simple starter with homegrown oregano, sweet and earthy marjoram, and aromatic freshness that a touch of mint basil is sure to bring.

To start, slice and dice your fresh tomatoes (if you are looking for some of the best varieties to grow at home for next summer’s bruschetta, look no further than our Tomato ‘Costoluto Fiorentino’ and Tomato ‘Costoluto of Parma’ seeds).

Then, in a bowl, stir together your tomatoes, your three freshly chopped herbs (leaving to one side some of your chopped oregano), and a healthy glug of Seggiano’s Lunaio Extra Virgin Olive Oil. For added Italian flair, season with Nicolas Vahe’s Parmesan Cheese & Basil salt.

While your barbecue is just getting to temperature, slice a quality sour dough bread and toast on the slowly warming grill.

Finally, rub the toasted bread with freshly peeled garlic cloves, top with your seasoned tomatoes and a sprinkling of the leftover oregano, drizzle over some more olive oil, and serve.