These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and short, is that it’s much quicker and easier than pizza dough. I’ve suggested goat’s cheese here, but you can put whatever you like on them, The possibilities are endless: tuna or anchovy and caper berries; artichoke hearts and grilled red pepper; feta and thin slices of aubergine; slivers of garlic, pancetta, chorizo, strips of courgette, pine nu

Some other ways with herbs: • Herb butters for meat, fish, vegetables, pasta, risotto, sandwiches et al. Use any herb you like, including strong ones such as sage and delicate ones such as chervil and parsley. Quantities depend on the variety and personal taste, but think in terms of 1 tbsp chopped sage or rosemary per 100g of butter or 2-3 tbsp of other herbs. Work the herbs into softened butter with 1-3 tsp of lemon juice. Season with sea salt and black pepper. Roll into a

This is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé I always use (£8.99, The Pip Stop). If you use a different wine, make sure it has exuberant fruit and some sweetness – something you find in new world cabernet, syrah and merlot, but not in traditional, pale, dry European rosés. I can’t say anybody ever identifies the rosemary, but I like to think it adds an extra something that would be mi

Herbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist – and pushing the mixture in is not the fiddle it sounds. Thyme works particularly well, but ring the changes with tarragon, marjoram, dill or sage, being more moderate with pungent herbs such as sage. Serves 4 For the underskin stuffing 75g cream cheese 2 tsp of thyme, finely chopped if necessary zest of half a small unwaxed lemon 1 gar

This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and sustainable. The quantities given are enough for two 600g bass or 4 small trout or mackerel. For the stuffing 70g breadcrumbs 40g dill fronds, chopped 6 spring onions, white parts only, very finely sliced Zest of 1 unwaxed orange 4 tbsp extra virgin olive oil Sea salt Freshly ground black pepper Whole fish (see above) scaled and gutted 1-

Rosemary is perfect with lamb, sage is a triumph with pork, mint brings out the flavour of peas and tarragon and chicken were made for each other. I wouldn’t argue with any of that, but it seems such a waste of herbs to be boxed in with particular pairings. Let me suggest a much simpler approach: choose varieties that you like and which are at their best, rather than sticking rigidly to formulas. I also want to put in a plea for using more fresh herbs at the last minute. It’s