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Title : Thyme ... a highly aromatic herb, great with both meat and veggies
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Thyme ... a highly aromatic herb, great with both meat and veggies

If you love to use herbs in your cooking then you’ve probably heard of thyme. This is a herb that is highly aromatic, has a distinct flavour and is incredibly popular for seasoning meat dishes but it also adds a beautiful flavour to veggie dishes too.

Thyme is part of the mint family, and grows in Southern Europe and the Mediterranean. The ancient Greeks loved it for its fragrant aroma and used it as incense.

Thyme leaves are thin and sit on a woody stem and they’re not only used in the kitchen. In fact, thyme has long been hailed for its healing properties including relief from breathing problems and coughs.

How do I use thyme?

If it’s fresh thyme, you can use just the leaves, whole sprigs or chop it up. Dried thyme can be used during cooking so the flavour has time to infuse – think pasta sauces, soups and even baking – or sprinkled on top of dishes to give an instant flavour boost. Generally, 1 tsp dried thyme is equal to 1 tbsp. (3 tsp) snipped fresh thyme.

How long does thyme keep for?
Fresh thyme lasts for up to a couple of weeks in the fridge, while the dried stuff lasts for two to three years when stored in a cool, dark cupboard. Make sure you keep the lid tightly closed when you’re not using it.

Sweet and sour swede (rutabaga) with bacon and thyme

 a dish with colour and taste

The sweet flavours of swede (rutabaga) and honey offset the smoky, crispy bacon, garlic and thyme. The addition of red wine vinegar provides a sour twist and really gives this recipe a unique mix of flavours.

Doesn't it look a lovely colour in the pan - it may be served as a side dish or on its own for a reasonably priced and healthy dinner - as always dear reader, the choice is yours.

Ingredients
Serves Four
3 smoked bacon rashers*
1 tbsp. extra-virgin olive oil
1 swede (rutabaga), peeled and cut into 3cm (1 1/4in) pieces
1 tbsp. roughly chopped fresh thyme
2 whole garlic cloves, peeled
3 tbsp. red wine vinegar
1 tbsp. honey

Method
1. Cook the bacon in a non-stick frying pan over a medium-high heat, until crisp and golden. Drain the bacon on kitchen paper, reserving 1 tsp of bacon fat, then roughly chop.
2. Return the pan to a medium heat, add the reserved bacon fat and the olive oil, along with the swede (rutabaga), thyme and garlic; season well. Cook for 15-20 minutes, stirring frequently, until the swede is softened and golden.
3. Add the vinegar, honey and reserved bacon. Cook for a further 5-10 minutes, until the liquid is absorbed. Serve immediately.

Each serving
Carbohydrate 12.5g Protein 2.9g Fibre 0.3g Fat 4.7g
From an original Tesco real food recipe here
*if you are vegetarian why not substitute with some veggie bacon

Dear reader you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

... and ending today's post with a question:-

Why did the chef break up with their partner?

... and the answer is:-

They just couldn't find common thyme!

Oh dear, are you chuckling or groaning?

But, I hope you may try this recipe suggestion 😋

All the best Jan

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