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Thyme is a backbone herb for chef Nigel Slater, but in the summer, "when my cooking tends to be less casserole and oven orientated, I also use it to make an aromatic butter for grilled chicken, or, as in this recipe, to flavour a pan-fried fish. The young, smaller leaves are best for this. Keep the tougher stalks for a long, slow casserole."
Serves 2 50g cleaned squid (body sacs and tentacles) A large, juicy clove of garlic A handful of thyme sprigs 2 tablespoons olive oil
For the dressing: The juice of 2 limes 2 tablespoons olive oil The leaves of a couple of sprigs of thyme Maldon sea salt flakes
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The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.