All in-stock items are still available for delivery! Free Delivery on all orders over £35 (UK Mainland)

3 Ways With... Rosemary

Salvia Rosminarus is a widely recognised Mediterranean herb, but it may surprise you to know that there's a broad variety of cultivars, from fiery Ginger to tall Miss Jessopp's.

The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea", and the origins of this are said to be because in many locations, it needs no water other than the humidity carried by the sea breeze to sustain it. As Autumn creeps in and leaves start to fall, this evergreen hardy shrub stays strong for us to bring woody flavours to warming dishes.

This month I have created three recipes using three types of rosemary. A tasty cocktail from Miss Jessopp, some crispy foxtail sweet potato wedges, and a wonderfully hearty ginger apple pie.

Miss Jessop's Rosemary & Olive Gin & Tonic

Who doesn't love a G&T? Well, apparently the Spanish love them more than any other country. These fragrant, woody flavours will settle your stomach and the olives give a nod to the world's gin-tonic connoisseurs.

Mrs Jessops Rosemary Gin & Tonic Image
  • 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.

Baked Sweet Potatoes with Foxtail Rosemary

Add an earthy twist to your usual chips with these gooey and crispy wedges.

Baked Sweet Potatoes with Foxtail Rosemary Image
  • 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.

Ginger Rosemary Apple Pie

The perfect pudding to get you in the spirit of cosiness. Making it will warm your bones whilst flooding the house with smells of cinnamon, ginger and baked apple. This pie uses the ginger variety of the herb, and lends itself perfectly to the comforting nature of the dish.

Ginger Rosemary Apple Pie Image
For the pastry:
  • 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!)

For the filling:
  • 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.

Recipes created by Elena Pollen

Elena is a creative writer who has written for Quinteassential, The Permaculture Research Institute and The Organization for World Peace, as well as maintaining her own blog about permaculture living. She believes in local and organic food practices and follows a vegetarian lifestyle.