HILLSIDE HERBS

A fresh Nicoise salad with tuna and achovies
Rosemary, the second of the herbs of the Provençal hills, has a fresh, sweet, pinewoods flavour when newly picked. They add a fragrant, herby taste to sauces, stews and creamed soups, and a sprinkling will complement the flavour of young lamb and kid and stews of Mediterranean vegetables. Use fresh sprigs of rosemary, in conjunction with thin strips of garlic and anchovy, to bring out the flavour of roasts of lamb and grills of fresh sea bream. And try it with steaks of beef or veal, using the finely chopped leaves of this fragrant herb as you would pepper for a steak au poivre, and no other seasoning.
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