Using thyme in cooking

Although I always have some dried thyme in my spice rack, the fresh stuff is easily the best. It should be chopped finely and, unlike most other herbs, added early in the cooking to get rid of the strong bitter flavour of the fresh leaf.

Thyme can be used with nearly all the meats, including seafood and shellfish. It can also be used to flavour egg dishes, casseroles and soups. Dried thyme is a great addition to pizza toppings.

However, despite thyme symbolising bravery, it should be used with a little caution as it can dominate. Nonetheless, contrary to conventional wisdom, I sometimes mix the dried herb with other dried herbs such as rosemary, oregano and thyme (not basil – I love basil's distinctive flavour) to add to a variety of savoury dishes and it seems to work.

As I've said elsewhere, it's a matter of getting to know what you and your family enjoy and going for it. If you blow it every now and then – that's life. Professional chefs cannot afford that attitude with paying clients!