Gently fragrant or sharp and refreshing, herbs add depth to the flavour of food, as well as being good for us: they stimulate our appetites and help digestion. What's more, they are bursting with essential vitamins and minerals. With recipes for every week of the year, this book shows that some foods and herbs are just meant to go together. All the well-known complementary combinations are included here: new potatoes, peas and lamb with mint, vine-ripened summer tomatoes with basil, fresh and subtle-flavoured fish with parsley, or delicious herby salsas for outdoor barbecues. There are also plenty of unusual combinations to whet the appetite: try cucumber and garlic soup with walnuts, or roasted peppers with sweet cicely for an unusual dinner party starter. Covering soups, starters, light meals, fish, meat and vegetarian dishes, the book shows how to add defining flavour to pep up a plain dish, bring out the flavour and interest to an everyday dinner party and make the most of seasonal food,