Botanical Bath Flowers


June 2013

Recipe – “Savory Beans”

“Savory Beans”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.



4            oz. dried cannelloni beans soaked for 2 to 3 hours, then drained


8             oz. shelled broad beans, fresh or frozen

2             Tablespoons olive oil

3             shallots, peeled and chopped

1              garlic clove, peeled and chopped (optional)

1-1/2     Tablespoons chopped fresh savory

                freshly ground black pepper

2             Tablespoons chopped fresh parsley

1              sprig fresh savory, to garnish


Preparation time:     15 minutes plus soaking

Cooking time:             45 to 60 minutes


1.  Put the cannelloni beans into a large saucepan and pour in fresh cold water to cover.  Bring to the boil, then lower the heat and simmer for 30 minutes.  Season with salt, and then cook for further 15 minutes or until tender.

2.  Meanwhile cook the French beans and broad beans in separate saucepans of slightly salted boiling water for 4 to 5 minutes or until just tender, then drain.

3.  Heat the oil in a frying pan, add the shallots and fry over a gentle heat for about 10 minutes until soft and golden.  Stir in the garlic, if using, and the savory, and fry for a further 2 minutes, stirring constantly.

4.  Drain the cannelloni beans and turn them into a warmed serving bowl.  Stir in the French beans and the broad beans and season to taste with salt and pepper.  Add the shallots, savory, garlic and fresh parsley and stir well to mix.  Garnish with a sprig of savory, and serve immediately with plainly grilled meat or poultry.


Recipe – “Shallot in Dill Sauce”

“Shallots in Dill Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.


12 oz.  shallots, peeled and left whole

¾          pint chicken stock


               freshly ground black pepper

1 oz.     butter

1            Tablespoon plain flour

2-1/4   fl. ounce single cream

2            Tablespoon chopped fresh dill

               sprigs of fresh dill, to garnish


Preparation time:     25 minutes

Cooking time:           40 minutes


1.         Put the shallots into a small saucepan and pour in the stock to cover.  Season lightly with salt and pepper and bring to the boil.  Lower the heat and simmer gently, half-covered, for 15 to 30 minutes, or until the shallots are tender when pierced with a fine skewer.   Drain, reserving the stock, transfer the shallots to a warmed serving dish and keep warm.

2.         Measure out ¼ pint of the stock.  Melt the butter in the rinsed out pan and stir in the flour.  Cook for 1 minute, stirring, remove from the heat and gradually stir in the stock.  Return to the heat and bring to the boil, stirring, then lower the heat and simmer for 3 minutes, stirring from time to time.

3.         Stir in the cream and heat through gently without boiling.  Stir in the chopped dill and pour the sauce over the shallots.  Garnish with sprigs of fresh dill and serve immediately, with one or two other vegetables, as an accompaniment to poultry, game, veal or fish dishes.

Recipe – “Stir-Fried Courgettes with Herbs and Spices”

Stir-Fried Courgettes with Herbs and Spices

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.


1-1/2   large courgettes, peeled, and cut into 1” inch chunks


3           Tablespoons sunflower oil

1           Tablespoon chopped curry leaves

3           spring onions, sliced

1            garlic clove, peeled and chopped

1            tablespoon chopped fresh ginger root

1            tablespoon chopped fresh coriander

1            teaspoon light soy sauce

2          tablespoons chicken stock or hot water


Preparation time: 15 minutes, plus draining

Cooking time: 10 to 12 minutes


1.  Put the courgettes into a colander and set over a large plate.  Sprinkle the courgettes with the salt and leave to drain for 30 minutes, then pat dry with a cloth or absorbent paper.

2.  Heat a wok or deep frying pan, add the oil and heat until they turn brown, and then add the spring onions, garlic, ginger and coriander.  Stir-fry over brisk heat for 1 to 2 minutes.

3.  Add the courgettes and stir-fry for a further 2 minutes, then cover the wok and simmer for a further 2 minutes over a gentle heat.  Add the soy sauce and stock and stir-fry for 30 seconds.  Turn the courgettes into a warmed serving dish and serve immediately as an accompaniment to curried poultry, fish or veal.



Vegetable marrow, peeled, seeded and cut into 1” inch cubes, may be substituted for the courgettes.

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