Tarragon - Leaves 10g

Add Tarragon to softened butter with Dijon mustard, sea salt and pepper – use to enrich vegetable-based soup and purees or massage under the skin of whole chicken for roasting, use extra for basting. 

Make a marinade of diced red onion, tomatoes, tarragon, sea salt, white pepper, white wine vinegar, EV olive oil, chopped chives and lemon juice/zest. Spoon over seared slices of salmon, whiting or scallops. Use as a dressing for sliced cucumbers, roast artichokes, sauteed radishes or asparagus, or crushed potatoes.     

Mix Tarragon with mayonnaise - serve with boiled eggs, poached chicken or avocado. Use to make a salad of poached chicken, celery, pecan nuts and rocket leaves to serve in sandwiches or baguettes.

Tarragon Chicken – Serves 4

Sear 4 skinless chicken breasts in a pan with butter and olive oil. Remove and set aside. Sauté 1/2 cup sliced shallots and cook without colour. Add 1/2 cup white wine and 1 tbsp Tarragon and cook down for 1 minute, add 200 ml cream and adjust seasoning. Place the chicken in the pan and slow simmer (covered) until cooked. Spoon the sauce over the chicken when serving.