Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch.

Similarly, the addition of a burnt rosemary sprig as garnish will add to the herbal flavors and also bring out the smoky notes of the Scotch. Combine liquid ingredients in a shaker with ice and ...

Add the mackerel and sprinkle with rosemary, salt and freshly ground black ... Pour over the dressing and garnish with fresh basil leaves.

Just before serving, stir in zest and lemon juice. Drizzle individual servings with a bit of oil; garnish with rosemary sprigs and lemon slices. Preheat oven to 400°. Remove leaves from rosemary ...

4. Add the rosemary compote on the top. 5. Use baby basil leaves on top as a garnish. Making the mixed berries compote 1. Combine all the ingredients together and cook them on a low flame until ...