Lunch: Lemon Balm Drizzle Cake and Indian Inspired Potato and Chickpea Salad

Some of my colleagues and people I am meeting through Zoom are saying that they are losing track of days, but I am like - Is it Friday yet ? 

I have been busy at home during a crisis trying to work.  In fact, I think I am sure I am working harder from home more than i ever did in the office, unless it feels that way from staring at the computer screen for hours on end. But on balance, working from home means my lunch has never been so good.  

There always seems to be cake of my own making of course! 

I  teased some of you with a glimpse of this Lemon Balm  Drizzle Cake in my In My Kitchen blog post, but here it is in all its golden gorgeousness. 

Lemon Balm also known as Melissa Balm is a lemon scented perennial herb.  I often infuse the  lemon balm leaves (like mint) in hot water and drink like a herbal tea.  It can also be used in a number of recipes  like ice-cream and custard, but here I added it to cake. 

The 'Lemon Balm - Lemon Drizzle Cake' was splendid, with flecks of green lemon balm running through it, I even topped the outside with lemon balm leaves for adornment. Only comment, perhaps it could have been a bit more lemony, but I know whay that was - I did not have enough lemons, so made do with what I had.

Also a change from sandwiches and pasta salads, I made a Indian inspired Chickpea Salad Potato Salad smothered in mild spices and mango chutney.  I don't think my mother would approve, but I know my nephews and nieces would.  It was still warm when we ate it and I liked that as often my salads at work are cold or just room temperature. 

This lockdown potato salad recipe comes from The Guardian to which we subcribed to about a month ago. To be honest we should have subscribed to it a while back as it perhaps the only online newspaper that I consistently read for news, not just recipes. 

And the 'Lemon Balm Drizzle Cake' comes from Mary Berry which you can find online.  I substituted lemon balm for Lemon Verbena Drizzle Cake.  

I am sharing  this Indian Inspired Potato and Chickpea Salad with Kahakai Kitchen, for Souper Sundays,  a space where bloggers can come share together to share homemade comfort foods like soup, salads sandwiches.

Crushed Potato, Courgette and Feta Salad

So I was sitting in the garden early this evening minding my own business, sipping on some homemade Hibiscus Cooler (recipe to come), when I saw what I thought at first glance were dead dandelion seeds floating by, but when I paused to look properly - I realised they were flying ants!. Eek.  We seem to have so many different ants in the garden this year and I am not sure why?!.  

Anyway, onto some good food from the garden.

Although we have new potatoes growing in the garden, for some reason D has decided not to dig them up yet - so these are shop bought.  These new potatoes were left over from another meal, so I decided to crush them a little and then throw them into a baking tray along with some of my harvest from the weekend: round courgette cut into wedges, yellow courgette sliced into thick coins and some beans doused with some olive oil and then into the oven to roast a little.

Once the courgettes were suitably soft, I stirred in some of the homegrown peas, a little salt and pepper and chopped parsley. Then covered it with some feta cheese and spring onions.  I returned it to the oven for a few minutes, before serving it.  

Even though this was so simple to put together, D liked it very much.  He especially loved the roasted green courgette wedges. 

I am sharing this simple salad with The VegHog who is hosting #EatYourGreens this month.  Please do join in this month, you have plenty of time to share a vegan or vegetarian recipe made with either a green fruit or green vegetable, including herbs! As well as and Soup, Salad and Sammies hosted by Kahakai Kitchen

Coriander Potato, Red Pepper and Corn Salad

I am quite pleased with myself today.  I feel like between the two of us, we have accomplished something.

We got up and spent all morning in the garden allotment plot while the summer sun was out for Springtime.  D tied back the unruly climbing and trailing rose stems.  He also transferred some of the herbs into bigger plots. I cleared a plot today and whilst I was weeding, I found myself  actually enjoying the weeding, removing the woven weeds from the soil was quite therapeutic.  My body will ache in a couple of days, but that's its way of saying - exercise more.  I will share progress later in the week as we intend to spend some more time in the garden allotment plot either later today or tomorrow (providing the heavy rain stays away).

I was also quite pleased  to have some left over salad in the fridge (a bit like this one) as I did not want to make something having spent hours in the garden toiling.  

This particular Coriander Potato, Red Pepper and Corn Salad was made a while back with what we had in the house having not been out grocery shopping that weekend.

I know some people are not that keen on coriander, my youngest brother being one of them - but I love it. So this Coriander Potato, Red Pepper and Corn Salad appealed to me.  The zesty coriander injected flavour into mediocre new potato's from the supermarket, the red pepper gave it crunch and colour and the tinned sweetcorn, burst of sweetness.  Once you took a forkful, your mouth is further teased by the popping of mustard seeds.  I liked it. 

I am sharing this Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.

This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen; and with Eat Your Greens.  

Spanish Potatoes with Saffron and Green Beans

We harvested some small potatoes from the garden plot a couple of weeks ago.  We were excited to try them, but were really disappointed in them.  Trouble is we are not sure what they were called. They look a little like new potatoes, but when cooked the skin falls off and they appear dry and floury on the inside.  But as a couple not to waste, I was looking for ways to disguise both the flavour and texture.

I was inspired by a recipe called Spanish Potatoes that I saw whilst flicking through one of my cookbooks. I purchased Vegetarian Cooking for Everyone by Deborah Madison when I went to see my best friend in the US.  We wen to Berkeley for the day.  I went into the famous independent Cody's  bookshop and came out with this book as it was one my friend recommended. I have cooked from it, but not as much as I would like to have.  Sadly Cody Bookshop closed its doors in 2006. 

Romesco sauce is made with red pepper, nuts and bread.  It originates from the Catalonia area in Spain, however this version has paprika in place of the red peppers.  

Oven Baked Lemon Zucchini and New Potato Salad

This is a simple oven baked potato salad making the most of home-grown zucchini. 

Zucchini aka Courgettes in the UK as you all know are pretty bland and that is the reason I doused these with some zingy lemony oil.  

Oriental Mustard Greens and Asparagus Potato Salad

I made this Oriental Mustard Greens Potato Salad a couple of weeks ago when I harvested some Mustard Greens from the greenhouse.

The Oriental Mustard Salad green leaves were hot and spicy.  I do enjoy growing my own salad greens as I rarely find anything as tasty from the supermarkets, the closest to good salad leaves have been from farmers markets.

From Weed to Dinner Plate: Eating Dandelion Leaves

The weather was fantastic over the weekend and like many people with gardens or allotment plots, I was out working in mine.  Between the two of us, we got loads done including a lot of weeding including dandelions.

The potatoes have gone in.  I have sowed many seeds.  The seeds I sowed two weeks ago have germinated, tomatoes, courgettes, chard, broad beans and some have not.  I will up-date my Sowing The Seeds page to let you know what I am attempting to grow this year, but today, I am sharing my dinner plate of vegan meatballs on a bed of wilted dandelion leaves.

 I was inspired by a recipe for Fried Dandelion Greens with Lemon and Garlic Potatoes I saw in Street Vegan by Adam Sobel.  My food presentation is not good, a little corny I think but the finished dish was delicious.  The meatballs were zinging and the spicy herby coating infuse the crispy brown exterior of the veggie meatballs.  The sauteed dandelion greens were not at all bitter, but the flavour was completely transformed.

Other Wild Week Recipes on Allotment2Kitchen
Wild Weed 'Eccles' Cake
Wild Weed Tortilla
Stinging Nettle Hummus
Stinging Nettle Gnocchi
Stinging Nettle Risotto

Foraging Eyes

Dandelion Honey Mustard Glazed Turnips and Other Vegetables

This is another dish I made early last month when I picked up some local seasonal vegetables from a farmers market, one of which was turnips.  I did not just want to chop and boil the turnip chunks and serve it as a side dish. I wanted to do more with it.  It was then I remembered I had bookmarked a recipe from Sarah Beattie's Neither Fish Nor Fowl, I looked up the recipe and was inspired by it, but instead of honey which is used in the original recipe,  I decided to make the mustard glaze with Dandelion 'honey'.  

Some of you may remember that a generous work colleague had given me some jars of her homemade Dandelion Honey which accidentally happened to be suitable for vegans. 

The dandelion honey was not the only change I made.  I wanted to make more of a meal of the turnip, so I stirred in some sliced new potatoes and cooked shredded cabbage.  It was delicious. The sweetness of the dandelion honey mustard glaze mellowed that strong distinct turnip taste.  

I have made lots of recipes from Sarah Beattie and written about her on my blog before - please see here.  I love her recipes and its hard for me to choose one, so I choose one that is quite season right now - the parsnip and here is a link to her vegan Tamarind Parsnip Curry that I made and she was kind to grant me permission to share the recipe on my blog with you all, but I recommend the . 

I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.

Roasted Aloo Gobi Salad

This  Warn Aloo Gobi Salad aka Roasted Potato Cauliflower Salad was really yummy.

What elevated this salad was the seeds, especially the Kolonji, onion seeds known these days as nigella seeds.  

We ate this Roasted Warm Aloo Gobi Salad with a little drizzle of tangy tamarind sauce or even mango sauce if you prefer sweetness.  The seeds added both spice and crunch.  There was also crunch from the curly kale that crisped up in the oven, but if you still want additional texture maybe some poppadom crisps or pitta chips.  I was thinking about tinkering with this further by throwing in some chickpeas, but decided against it as I was concerned they would have dried out too much, but popping beans are quite trendy at the moment - so I was kicking myself after, so maybe next time.  

Vegan Mofo prompt today is Fusion Food.    This Warm Aloo Gobi Salad is essentially a Aloo Gobi Curry or even Bombay Potato - what makes this fusion is that it is baked in the oven, turned into a warm salad.  

Roasted Aloo Gobi Salad
Serves 4
Ingredients
1 red onion, thickly sliced
200g new potatoes, parboiled
1 large cauliflower, broken into florets
2 tablespoon olive oil
1 teaspoon ground turmeric
Optional: 1/2 teaspoon chilli flakes or ground chilli
1 teaspoon cumin seeds
1 teaspoon  nigella seeds
1/2 teaspoon garlic powder
Salt and pepper to taste
Handful of curly kale, stalks removed
Method
In a wide bowl, toss in the vegetables (except for the kale), oil and spices and stir well to coat.
Transfer to a baking tin.
Roast in oven gas mark 4/180oc for 30 minutes or  until tender.
Then stir in the curly kale.  
Taste and adjust seasoning if necessary, then return to oven and cook for a further 10 - 15 minutes until crisps.
Serve immediately with optional mango chutney, tamarind sauce.

Easy Patatas Bravas with vegan Chorizo, Red Pepper and Peas

I am going to tell you something about myself whether you want to know it or not.  I don't like new potatoes that much.  I find them a bit dull, unless dressed up in a potato salad or cooked this this, pan-fried or roasted in the oven.  

I made this Spanish style dish of Patatas Bravas last week after coming back from Hay on Wye

Ramiro Pepper and Harissa Tomato Potatoes with Black Pudding

I do love the superman red vibrating from this dish naturally.  

Red from the tomatoes (and yes, tomatoes are a fruit) and red from the peppers.  I actually made this dish around the same time as the Ramiro pepper and Black Bean Chilli last month, 

I had originally planned to make these Portuguese Potatoes, but got distracted by the pointy red peppers  and fabulous fat tomatoes caressing each other in my bowl, that i had to throw them in the pot together - not to have done so would have just been plain wrong.  

These days I always seem to have some vegan VPud Black Pudding in my fridge too.  Every time I go into the city of Cardiff I pick some up.  I decided just to simply pan fry the slices to finish off this rather red dish. Its not essential for the recipe, but I think it makes it more of a hearty meal or bunch.  It was really quite delicious. 

Turmeric Cream New Potatoes

Yes, I know the colours appearing on my blog are a bit in your face , but honestly its not been intentional on my part it just happens that the dishes I have been making want to show off.  Such as the Black Sesame Seed Butter and my various Beetroot Curries, and now Atomic Yellow new potatoes described this way by my husband.  

I would describe these shockingly yellow potatoes as Dauphinoise style potatoes coated in a rich cream turmeric sauce.   Although not necessary, I think it needed a bit more substance, so I stirred in some veggie meatballs and I was pleasantly pleased with the way the whole dish turned out.  All that was required was some greens on the side to tone down that yellow glow warming your face.

Fresh Mint Broad Bean Potato Salad

A simple green potato salad dish straight from the garden plot to the plate.

Yes I am proud to boast that all the ingredients have come from my garden.  New potatoes, fresh mint, spring onions and broad beans finished off with a light olive oil dressing seasoned with salt and pepper. Simple.  

 So there is no real recipe to share here, you just have to make it to taste and tuck in with a fork.  

 Enjoy!

Kale, Potato and Blue Cheese Hand Pies

We are all packed and ready to leave in the next hour or so.  

I've made some portable grub for our long drive down south.  It may not be the tastiest of hand pies I've made, but it will certainly save us some pounds and pennies, after all we will have enough expenses with just petrol fuel.

I call these hand pies, but really in the U.K we know them as pasties. Encased in this puff pastry is mashed up new potatoes with steamed curly kale and blue cheese: Stilton to be more precise. Again this is just a made up recipe to use up what we had in the fridge. 

I made a couple extra which D ate and commented that they were like 'tangy potato pies and so much better than the veggie pasties you get from the High Street bakers'.  Well of course, I thought - how on earth can you even compare them.

Below - piping hot, straight from the oven.  But for our journey they have been wrapped in foil and will be eaten cold at some point when we want to stretch our legs.

I've also made a Winter Pasta Salad with the remaining curly kale, black olives and sun-dried tomatoes.  It's so dark and un-inviting that I think I am going to dub it 'Dirty Winter Pasta Salad'. 

And there are also a couple of slices of Cranberry Bread to enjoy with our flask of black coffee.  Wish us a safe journey.  See you in the New Year and of course how can I forget, Happy New Year to each and every one of You.  

It takes all sizes

The past few days have been blazing.  Of course one of those sunny days had to be spent in the garden.  Compared to previous years, I don't have very much growing in my garden plot this year.  Its mostly potatoes, but my oh my ...look at the size of these spuds!

We have enjoyed potatoes, simply boiled and smothered in either butter or oil, but in the photograph below some have been roasted with garlic and red onions and a sprig of rosemary sprigs for flavour. The potatoes are infused with rosemary flavour and the garlic and red onions become soft and caramel like.

I am sharing this post with Wendy at Greenish Thumb who is hosting Garden to Table this season.

Rosemary new potatoes roasted with onions and garlic
Serves 4
Ingredients
4 – 6 medium new potatoes, sliced in half
1 bulb of garlic
140ml olive oil
1 large red onion
Sprig of rosemary
Method
Do not peel the potatoes, but split them in half length ways. With a small, sharp knife, criss-cross the flesh with slashes without cutting the skin. Put the potatoes in the roasting tray along with the cloves of garlic and scatter them around them. Pour the olive oil over the potatoes and place in an oven preheated to gas mark 7. Trim the base of the onions, peel them if you wish, and slit them in quarter, keeping intact at the root. Add these to the potatoes after they have been cooking for 10 minutes and distribute the rosemary around them. Make sure the potatoes are face up and then baste all the ingredients with the sizzling oil and put back in the oven to cook for 15 - 20 minutes or until potatoes are golden brown. Remove the sprig of rosemary and serve immediately. Adapted from No Place Like Home by Rowley Leigh.

Ah time flies by..

After travelling 2,000 miles, over 14 days, through four countries taking in four different beds, and several hundreds of photographs later - I am back, but more about that to come.
Right now may I share with you a dish I made before I left for my holidays, a New potato and green bean salad.
I made this salad with some British Sofia new potatoes and green beans also known as French beans which are in season.

This New potato and green bean salad is so simple to prepare and really is a meal in itself. If you do decide to make this, please try to use the smallest new potatoes available, so that you can leave them whole, otherwise after cooking, chop them in half.
The combination of the black olives, sun dried tomatoes, red onion and dressing, really does make this salad an explosion of flavours. The cheese though not essential also adds a little something.

New potato and green bean salad
Serves 2 - 4
Ingredients
250g small new potatoes
200g green beans, trimmed and halved
1 small red onion, sliced
80g black olives, sliced
3 pieces of sun dried tomatoes in oil, cut into thin slivers
Optional 100g Cheddar cheese, grated
For the dressing
1 tablespoon mustard
100ml Olive oil
1 tablespoon balsamic vinegar
1 clove of garlic, crushed
Salt and pepper to taste

Method
Place the potatoes in a pan of salted boiling water and boil for 15 minutes or until the potatoes are tender. Bring another pan of slated water to the boil and blanch the green beans for 5 – 6 minutes, then drain and refresh under cold water.
Place the warm potatoes in a bowl and add the sliced red onion, green beans, olives and sun dried tomato slivers. Finally mix all the dressing ingredients in a small bowl, season and add to the potato salad. Add in optional cheddar cheese. Serve immediately. From Nadine Abensur's The New Cranks Recipe Book

Spiced green beans with Tamarind Tofu

Is that fish steaks on your plate?!

I agree, sure does look like that, but let me assure you its 100% vegan.
After making the broad beans in tamarind sauce, I decided to carry out an experiment with the tamarind concentrate: Baked Tamarind tofu. Despite how it looks, it worked out pretty good. The flavour of the thick tamarind sauce was sharp. You could call it a BBQ sauce I guess, I honestly wouldn't know as I've never had any, or made any in my entire life; and I am a woman of a certain age now. Nope, it was not part of my childhood, teenage or early adulthood days. The tamarind sauce actually reminded us both a little of Brown sauce, just a lot more zing and zang in the mouth. So I’ve reduced the tamarind a touch. Our only complaint with this dish was the tofu itself. Its the brand I use often, but this particular this slab of tofu was actually quite soft, instead of firm. This detracted a little of our enjoyment of the meal.

I served the tamarind tofu with some spiced potatoes and the remaining runner, green (and yellow) beans in my freezer from last year. These were good and a good way to use up frozen beans.
Tamarind Tofu
Serves 3 – 4
Ingredients (can be halved)500g firm tofu
2 tablespoon oil
1 medium onion, minced
2 cloves of garlic, crushed and chopped
1 chilli pepper, seeded and chopped
Pinch of salt
1 to 1½ tablespoon tamarind concentrate
100ml water
1 teaspoon ginger powder
½ teaspoon ground cumin
½ teaspoon ground coriander
Method
Preheat oven to gas mark 6
Slice the tofu into ¼ inch slices, lightly fry in 1 tablespoon of oil and set aside
Saute the onions, garlic and chilli in the remaining oil, and blend with all the other ingredients until smooth.
Arrange the tofu slices on a lightly greased baking dish, pour the sauce over the tofu and bake for 15-25 minutes.
Spiced green beans with new potatoes
Serves 2 - 4 as an accompaniment
Ingredients200g new potatoes, steamed, halved and set aside
2 tablespoons olive oil
1 tablespoon of black mustard seeds
1 generous teaspoon of cumin seeds
1 teaspoon coriander, freshly ground
300g green beans, topped and tailed
Salt to taste
100ml water
Method
Heat the oil in a wide pan, when hot add mustard seeds and cumin seeds and cook until the cumin is dark and the mustard pops. Add the potatoes and green beans and cook for a few minutes, before adding the water. Cover with a tight fitting lid and cook gently for 10 minutes, or until the beans are tender, but still crunchy.
Uncover and turn up the heat. Stir in the ground coriander and seal to taste and cook rapidly for a few minutes until most of the water evaporates. Idea inspired by Stones Cookbook.

Sesamed broccoli, mushrooms and potatoes

Well I hope you have all had a pleasant weekend, or are still enjoying whats remaining of it. I've had a weekend at home. We have been neglecting our abode recently, so housework was order of the day. Some washing, scrubbing, hoovering, a little ironing, dusting, (cough) lots of dusting, some of it I blame upon my own lack of attention to housework and some of it I blame on the freight and commuter trains that pass by our flat. Anyway, our day at home paid off, the place looks relatively ship shape.

For food. More broccoli from the garden. I also found some Hestia dwarf runner beans hiding beneath the weight of the leaves and red flowers. There was enough for our evening meal.
The sesame broccoli was served with sesame seed button mushrooms and sesame oil flavoured Charlotte new potatoes. I find the smell of sesame oil quite dominating and it lingers for a while, regardless of this the flavour of the oil was not at all overpowering. It was quite delicate actually and quite pleasant.

The only thing you will need perhaps, is a toothpick for all those oval shaped seeds that like to stick between your teeth.

Sesame broccoli
Serves 2 - 4
Ingredients
400g broccoli

Handful of runner beans, topped and tailed and cut into diagonally
2 tablespoons of sesame oil
2 tablespoons sesame seeds
Salt and pepper
Method
Break broccoli into large florets with stalks in tact if you wish and steam until just tender. In another pan, steam the runner beans, then drain both and set aside. In another pan, warm the oil over low heat. Add the seeds and toast until golden. Toss the broccoli and the runner beans in the oil with the seeds, and season to taste. Keep warm until ready to serve.

Sesame Roast potatoes with mushrooms

Serves 4
Ingredients
For the sesame potatoes
2 tablespoons sunflower oil
2 tablespoons sesame oil
600g small new potatoes, steamed until just tender
2 teaspoons salt
For the sesame mushrooms
2 tablespoons sunflower oil
2 tablespoons sesame oil
2 fat cloves garlic, crushed
Zest and juice of 1 large lemon
100ml tamari or soy sauce
400g button mushroom, stems removed if you wish
2 tablespoons sesame seeds
For garnish
2 tablespoons toasted sesame seeds
Fresh parsley, chopped
Method
Preheat oven to gas mark 7. Pour the first group of oils together in a baking tray and heat in oven, when oil begins to smoke, add the potatoes and sprinkle with the salt. Give the tray a quick shake, and return to the oven. Turn the oven down to gas mark 6 for 20 – 30 minutes or until the potatoes are golden brown.
Meanwhile, beat the second group of oils together with the garlic, lemon zest and juice and add the tamari in a large bowl. Add the mushrooms and sesame seeds and stir to coat all surfaces.
When the potatoes have turned golden, remove from the tray with a slotted spoon and keep warm in a serving dish. Add the coated mushrooms to the now empty potato tray. Return tray to the oven and bake for 15 minutes, shaking occasionally.
Stir up the mushrooms with the potatoes, scraping any residual sesame-tamari mix over all. Sprinkle with more sesame seeds and garnish with the parsley. Adapted from The Stones Cookbook.

Capers and Carob

Just in case you thought I haven't cooked or eaten any seasonal produce since I have been back from my holidays, here I am to show you that I have. This 'caper, black olive and potato salad' is made with Jersey Royals. We had this yesterday with some asparagus.
I have to mix in some holiday pictures. D and me had taken a walk along the Paphos harbour, where we came across some exotic delicate flowers. It was only later I learned that these were caper flowers.

Ds father told me that he often saw Cypriot women picking stems from the sides of roads, but was not sure what they were picking. I think I solved the mystery.

As later I realised that these were stems and capers buds. Sadly the fragile flowers had withered under the heat of the sunshine.

The first time I went to Cyprus I really enjoyed eating the pickled steams of capers. You will often see women in traditional wear at markets selling jars of home-made pickles made from young fresh caper buds. This time I noted many of those available had thorns. As someone who doesn't mind eating stinging nettles, of course I had a go, but was put off - not from the thorns, but the stems were tough and chewy. So you can understand why these need to be picked whilst still young and tender.

Still tasting the twang of the pickled stem capers in my mouth, ironically I actually fancied some. But as I don't have any pickled caper stems here, I had make do with the pickled caper buds instead.

Caper, black olives and new potato salad

Serves 4 - 6

Ingredients

1 large red potato sliced, thinly

potatoes, chopped and cooked until tender. Drain and set aside.

Juice of 1 lemon

125ml extra oil

50g black olives, sliced

2 - 3 tablespoons capers, minced

Optional: minced lettuce leaves or 2 tablespoons parsley

Method

Combine the oil and lemon, then add in the olives and capers. Gently stir in the sliced onions and potato. Set aside for an hour for the flavours to infuse. When ready to serve, add in optional minced lettuce leaves or parsley.

Oh wheres the carob recipe? You'll have to wait a little while. I just fancied using it in the title (sorry). You can read a little about it here if you've missed it.