Herby Garlic Bread
You may notice that throughout my cookbook I recommend this rather lovely bread just a couple of times…
|1||long French baguette|
|For the herby garlic butter:|
|225g (8oz)||best-quality butter|
|2 tbsp||finely chopped fresh lemon thyme|
|½ tbsp||finely chopped fresh rosemary|
|4 tbsp||finely chopped fresh parsley|
|2-20||garlic cloves, depending on what you have planned|
|Salt and black pepper|
|Finely grated zest and juice of 1 unwaxed lemon|
Preheat the oven to 200°C/gas mark 6.
If you don’t have a pestle and mortar to pound your butter, herbs and garlic, crush them into a bowl, using a spoon. Season well with salt and pepper and add some lemon zest and juice.
Slice the baguette as thickly as you like, but keep the pieces together so the loaf's shape is intact. Place on a piece of foil large enough to wrap around it later. Now slather each slice on both sides with the deliciously evil butter mixture. If there is any left over, spread it over the crust.
Fold the foil over to make a parcel and pop into the oven for about 20 minutes, or until you can bear it no longer.