Marjoram - Leaves 15g

Add marjoram to meatballs, Bolognese, mushroom ragus or homemade lasagne.

Add marjoram to the egg mix when making a Spanish style omelette.  As the eggs begin to set, spoon over a hot mix of stewed capsicum, tomato and onions. Scatter with pitted olives, capers, softened feta and a pinch of marjoram before finishing under a hot grill.

Sprinkle marjoram over soft curd cheeses like ashed goats, sheep milk feta, bocconcini, haloumi or buffalo mozzarella - drizzle with extra virgin olive oil, allow to marinate and serve alongside antipasto style dishes. 

Braised Swordfish with Olive, Tomato, and Marjoram – (serves 2) heat 2 tbsp olive oil in pan, add a chopped clove garlic, zest of one orange, ½ cup vermouth or white wine and 2 bay leaf. Simmer for 2 minutes, add 1 tin tomatoes, and simmer 10 minutes. Add 2 tbsp Marjoram, 1/3 cup pitted green olives, salt, and pepper. Pan fry or grill 2 pieces of swordfish at high heat until just browned and transfer to the pan with the sauce. Simmer for a few minutes until just cooked. Serve with a leaf salad.