Described closely related to mint but with a thyme-like flavour, the peppery herb savory is an underrated ingredient in cooking. Divided into two varieties, summer and winter, savory has a long history as a useful addition to meat-based dishes. Popular in Bulgarian cuisine, savory is often combined with ground meat to make sausages, stews and meat pies. Winter savory boasts the mosr distinctive taste and as such is used in dishes with lighter meats including chicken and turkey and even ben dishes.

Summer savory is the more common variety, and grows for half of the year. Try using summer savory in rustic meat dishes such as sausage stuffing, summer savory chicken, smoked paprika roast lamb with savory stuffing or braised rabbit with mustard and summer savory. If you are after something with vegetables, try a summer savory and mushroom pate, warm carrot, puy lentil and summer savory salad or an organic salad with summer savory setting.