Sometimes recipes just come your way. My local shop supplies many of the best restaurants in Bath. While I was being served, a young chef came in wanting lovage. There was none in the shop but I have plenty of fresh lovage growing again after the first leaves had been cut down. The lovage was needed to to make oil in a restaurant with a Michelin star.

Lovage leaves
Rapeseed oil

Cook the leaves in the oil to 80°C. Leave to cool and strain through muslin.

I haven’t tried this recipe yet and so do not know the quantities but look forward to experimenting and then we too can have little dots of great flavour on our soups and decorating our plates..