Prepare a bouquet garni

These little bags of herbs add flavour to soups and stews. By Adrienne Wyper

These little herb parcels add a delicous herb flavour to soups, stews and casseroles, without the need to fish stalks out after cooking. They make a lovely gift for a foodie, particularly if the herbs are home-grown.

The name 'bouquet garni' means 'garnished bouquet' in French. Traditionally the bouquet includes bay leaf, thyme and parsley, but you can use your own choice, either fresh or dried, or what the recipe specifies.

Cut muslin into a circle about 20cm in diameter. Place the herbs in the centre. Gather up the edge of the muslin to enclose the herbs and tie with white string or cord. Pop into the pot as directed by your recipe, and remove before serving.

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