Tarragon butter
Photography Photography by Vanessa Wu.
Tarragon is a classic French herb with an anise-like flavour. Only available in the warmer months, use flat-leaf parsley instead if you can’t find it.
INGREDIENTS
3 tablespoons fresh tarragon leaves
100 grams softened butter
1 clove garlic, crushed
1⁄2 teaspoon finely
grated lemon zest
METHOD
Finely chop the tarragon and combine with the remaining ingredients. Season well. Refrigerate to firm up a little. Spoon onto a piece of foil and roll up into a log. Refrigerate or freeze until firm.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.