3 Ways With... Rosemary

• 50ml Gin
• 1 clove garlic, crushed
• 250ml Indian Tonic Water
• 1 sprig Miss Jessopp's Rosemary
• 4-5 deli black olives
• Pinch of coarse sea salt
• Ice

• Fill a large tumbler with ice, the olives and a large sprig of Rosemary.
• Add your liquids, the pinch of salt and give it all a big stir using the rosemary.
• Drink & enjoy.

• 5 medium sized sweet potatoes
• Olive oil
• Salt
• Black pepper
• Sweet paprika
• Foxtail rosemary
• Garlic

• Start by halving the potatoes lengthways, then chop into chunky chip shapes. Place into a large saucepan and cover with cold water and a generous amount of salt
• Place on heat and as soon as the pan reaches the boil, turn off and drain the potatoes.
• Heat the oven to around 200℃ and cover a baking tray in a generous amount of olive oil. Whilst the potatoes are draining, put the oily tray into the oven to let the oil get hot.
• When hot, remove the baking tray and pour the drained potatoes onto the oil, it should sizzle which helps them crisp
• Whilst the potatoes are draining, put the oily tray into the oven to let the oil get hot.
• Make sure the potatoes are coated in oil by tossing them with a spatula or adding more oil. Grind plenty of salt and a little pepper over the top, as well as a sprinkling of sweet paprika.
• Take some rosemary stems and remove the spindly leaves over the top of the sweet potatoes. Add in some unpeeled garlic cloves and bake for around 40 minutes, having a poke halfway through to make sure nothing gets stuck

These are gooey yet crispy, soft yet firm, full of flavour on their own or great as a side dish to any main. They can also be enjoyed as a warming autumnal snack with hummus or mayo.

• 230g butter, diced
• 350g white flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 60ml ice-cold water
• 2 tablespoons white vinegar
• 1 tablespoon chopped ginger rosemary

(or use ready-rolled shortcrust if that feels like too much effort!)

• 6 apples (I used Bramley & Royal Gala)
• 100g sugar
• 120ml water
• 2 teaspoons ground cinnamon
• Lemon juice
• Large sprig of rosemary
• 1 egg

• Start by mixing the flour, salt, sugar and rosemary in a large bowl. Add the diced butter and massage into the mixture, making sure it is incorporated evenly.
• Slowly add in the vinegar and the ice water, kneading as you go. Roll into a ball, cut into two pieces, shape into flat discs, wrap and refrigerate for at least an hour.
• In a small saucepan, place the sugar, water and rosemary on a low heat to make a syrup. Cook until the rosemary begins to lose its colour, for around ten minutes.
• Peel and slice the apples and place into a large bowl, add the lemon juice, cinnamon and rosemary syrup and make sure the apples are completely covered. Let sit whilst you prepare the pie.
• Take the dough out of the fridge and roll one of the discs into a large rectangle, big enough to cover your pie dish. Drape into your baking dish then fill with the apple mixture.
• Roll out the second pastry and either cut into lattice strips or create a pattern of your own, the choice is yours!
• Beat the egg and brush the pastry with it, then sprinkle with sugar and place into the refrigerator once more.
• Preheat the oven to 200℃ and when at temperature, bake the pie on the middle shelf for around an hour, until the crust is a golden brown and the filling is bubbling.
• Serve with vanilla custard, ice cream or yoghurt and a sprinkling of rosemary flowers for the aesthetic touch.