Basil

Basil has been around for over 4,000 years, although native to India the herb has been globalised and is being used in kitchens across the world. Throughout history, basil was believed to have almost magical powers. The herb was also believed to provide strength during religious fasting. The ancient Egyptians used the herb for embalming and in Greece, the herb was a symbol of mourning.

Basil is believed to not only have culinary uses but also medicinal with claims that it helps poor digestion, headaches and the common cold.

Basil is the most delicate leafed herb and can bruise very easily. It adds a lovely little kick to sauces and stews and pasta. The best way to harvest this is similar to coriander — pick it, don't wash it, pop it in a plastic bag and freeze. Here at the hotel, we grow it in pots of compost so Gill can cut and add to salad leaves.

Tomato Soup/Sauce Recipe

Ingredients:

• 8 fresh tomatoes, cut into quarters
• 1 tin chopped tomatoes
• 1 tin tomato purée
• 2 sprigs fresh or frozen basil
• Ground pepper
• 1 red onion, chopped and softly fried
• 2 stock cubes, chicken or vegetable
• 1 heaped tsp easy garlic
• 1 tbsp sugar
• Cup of water

Method:

1. Add all ingredients to a pan and bring to the boil until it has reduced by a third.
2. Blitz with a handheld blender.
3. Strain through a sieve to get rid of the seeds and skin.
4. Pop in a jar, seal and cool. Once cool, store in your fridge for up to 1 month.

This is then your quick soup lunch, pasta sauce, pizza base sauce, curry base sauce and lots more. Be sure to tag @GrimscoteManor in photos!