This is a simple but key addition to the summer season. It is great for jazzing up meat, roasted vegetables, or drizzled over new potatoes. Traditionally salsa verde is made with parsley however I find it is even better with the addition of basil and mint.
This braised brisket recipe is a wee gem. It is a rich, tender and perfect on a winter’s night served with your favourite mash and vege. Also this dish is great with crusty bread as you can soak up or the juices. It is great matched with your favourite red.
Greers Road Kitchen 