Marcus Wareing Simply Provence episode 12: In the heart of British homes, nestled within cupboards and thriving in gardens, lie simple yet transformative ingredients: herbs. These humble botanicals have the power to elevate a mundane dish into a gourmet delight. Imagine tomatoes devoid of basil’s aromatic touch, curry lacking the vibrant zest of coriander, or lamb missing the refreshing hint of mint. Across the Channel in Provence, the French have mastered the art of herb blending, crafting the renowned herbes de Provence, a mix so versatile it graces nearly every dish. Inspired by this culinary tradition, Marcus is determined to create a British equivalent—an easy-to-make herb mix that not only rivals the French classic but also transforms any bland meal into a flavorful feast.
Marcus begins his journey with a visit to the local herb shop, a treasure trove of aromas and flavors. As he explores, he learns an intriguing fact: despite being the quintessential flower of Provence, lavender is conspicuously absent from the famed herbes de Provence mix. This revelation surprises Marcus, as lavender is one of his personal favorites, prized for its distinctive fragrance and subtle sweetness. Undeterred, Marcus decides to include lavender in his own blend, confident that it will add a unique twist to his creation.
Armed with his newfound knowledge, Marcus sets out to test his herb mix with local culinary experts. His first stop is Natasha’s kitchen. Natasha, known for her innovative yet straightforward cooking style, agrees to experiment with Marcus’s blend in her breaded root vegetable recipe. The result is astonishing—a simple dish transformed by the herb mix into a savory sensation, the lavender imparting a delicate yet noticeable floral note that complements the earthiness of the vegetables.
Encouraged by this success, Marcus heads to Patrick’s restaurant. Patrick, a chef renowned for his flair and creativity, decides to incorporate the herb mix into his flambéed lamb dish. The rich, robust flavors of the lamb meld perfectly with the herb blend, the lavender adding a surprising depth that enhances the overall taste. Patrick is impressed, and Marcus feels a surge of confidence in his creation.
The ultimate test, however, awaits. Marcus prepares a meal using his herb mix for the owner of the herb shop, hoping to gain his endorsement and potentially secure a place for his blend on the shop’s shelves. The owner, a discerning connoisseur of herbs, tastes the dish with a critical palate. To Marcus’s relief and delight, he is met with praise—the herb mix is deemed a triumph, a worthy contender to the French herbes de Provence.
Marcus’s journey from conception to creation of his herb mix is documented in episode 12 of “Marcus Wareing Simply Provence.” This episode captures not only the process of blending herbs but also the passion and ingenuity that drive culinary innovation. Marcus’s British herb mix, infused with the unexpected yet delightful addition of lavender, stands as a testament to the endless possibilities of flavor and the joy of culinary creativity.
Marcus Wareing Simply Provence episode 12
Haddock and lentils
When it comes to culinary pairings that truly sing, there’s something inherently magical about the marriage of firm, succulent white fish and the earthy richness of lentils. Renowned chef Marcus Wareing elevates this dynamic duo to new heights with his ingenious recipe. Picture this: tender haddock, delicately steamed to perfection, nestled atop a bed of hearty green lentil casserole.
But here’s the twist – instead of preparing them separately, Wareing ingeniously combines the two, allowing the flavors to intermingle and harmonize in one pot. And just when you think it couldn’t get any better, he adds a luxurious finishing touch: a dollop of creamy mascarpone, imparting a velvety richness that ties the dish together with finesse.
Ingredients:
- 1 tbsp olive oil
- 1 white onion, sliced
- 1 tsp smoked paprika
- 2 tsp herbes de Provence (see recipe tips)
- 1 tbsp tomato purée
- 250g/9oz dried green lentils
- 250ml/9fl oz tomato juice
- 600ml/20fl oz fish or chicken stock
- 4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each)
- 100g/3½oz mascarpone
- ½ bunch fresh basil, leaves picked
- ½ lemon, zest only
- salt and freshly ground black pepper
Method:
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft.
- Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes.
- Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes.
- Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through.
- To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence.
F.A.Q. Marcus Wareing Simply Provence episode 12
Q.: What is “Marcus Wareing Simply Provence” episode 12 about?
A.: Episode 12 of “Marcus Wareing Simply Provence” revolves around the transformative power of herbs in everyday cooking. Marcus Wareing embarks on a journey to create a British equivalent of the famed herbes de Provence. He visits a local herb shop, discovers the surprising absence of lavender in the traditional French mix, and decides to incorporate it into his own blend. The episode showcases Marcus testing his herb mix with local chefs, including Natasha and Patrick, and ultimately preparing a meal for the herb shop owner to gain his endorsement.
Q.: What is herbes de Provence, and how is Marcus’s blend different?
A.: Herbes de Provence is a classic French herb blend typically including thyme, rosemary, oregano, and marjoram. It is widely used in Provençal cuisine to enhance the flavor of various dishes. Marcus’s blend, inspired by this traditional mix, incorporates lavender, a beloved yet traditionally excluded herb from the French version. This unique addition sets Marcus’s blend apart, offering a distinctive floral note that enhances the overall taste of the dishes.
Q.: How does Marcus test his new herb blend?
A.: Marcus tests his herb blend by collaborating with local chefs. First, he works with Natasha, who uses the blend in her breaded root vegetable recipe. The results are remarkable, transforming the simple dish into a savory sensation with a subtle floral note from the lavender. Next, Marcus teams up with Patrick, who integrates the blend into his flambéed lamb dish. The rich flavors of the lamb are beautifully complemented by the herb mix, impressing Patrick with the depth it adds.
Q.: What are the key ingredients and method for Marcus Wareing’s haddock and lentils recipe?
A.: Marcus Wareing’s haddock and lentils recipe includes key ingredients such as olive oil, white onion, smoked paprika, herbes de Provence, tomato purée, dried green lentils, tomato juice, fish or chicken stock, haddock fillets, mascarpone, fresh basil, lemon zest, salt, and pepper. The method involves frying the onion, seasoning it, and adding paprika and herbes de Provence. After incorporating tomato purée, lentils, tomato juice, and stock, the mixture is baked. The haddock fillets are then added and cooked in the lentils. Finally, the dish is garnished with mascarpone, basil, lemon zest, and additional herbes de Provence.
Q.: What inspired Marcus to include lavender in his herb blend?
A.: Marcus was inspired to include lavender in his herb blend after discovering its absence in the traditional herbes de Provence mix despite being a quintessential flower of Provence. Lavender is one of Marcus’s favorite herbs, cherished for its distinctive fragrance and subtle sweetness. He believed that incorporating lavender would add a unique twist to his blend, setting it apart from the traditional mix and enhancing the flavor profile of his dishes.
Q.: How does Marcus’s herb blend transform simple dishes?
A.: Marcus’s herb blend transforms simple dishes by adding layers of complex flavors and aromas that elevate the overall taste experience. The inclusion of lavender imparts a delicate floral note that harmonizes with other herbs in the blend, making even the most basic recipes taste sophisticated and gourmet. This blend can turn a mundane meal into a culinary delight, demonstrating the power of herbs in enhancing food.
Q.: What was the reaction of the local chefs to Marcus’s herb blend?
A.: The local chefs, Natasha and Patrick, reacted positively to Marcus’s herb blend. Natasha used the blend in her breaded root vegetable recipe and found it added a delightful savory and floral complexity to the dish. Patrick, who used the blend in his flambéed lamb, was equally impressed by the depth and richness it brought to the meat. Both chefs appreciated the unique flavor profile that the lavender and other herbs contributed to their dishes.
Q.: What final test did Marcus conduct for his herb blend?
A.: The final test for Marcus’s herb blend was preparing a meal for the owner of the local herb shop. This test was crucial because Marcus sought the shop owner’s endorsement and hoped to have his blend sold in the shop. The owner, known for his discerning palate, tasted the dish prepared with Marcus’s herb mix and praised it highly, considering it a triumph and a worthy contender to the traditional herbes de Provence.
Q.: What makes Marcus Wareing’s cooking approach unique in “Simply Provence”?
A.: Marcus Wareing’s cooking approach in “Simply Provence” is unique because it combines traditional French culinary techniques with his own innovative twists. He emphasizes the use of fresh, simple ingredients, particularly herbs, to transform everyday dishes into gourmet experiences. His willingness to experiment, such as incorporating lavender into a classic herb mix, showcases his creativity and deep understanding of flavor profiles, making his approach both distinctive and inspirational.
Q.: Why is “Marcus Wareing Simply Provence” a valuable resource for home cooks?
A.: “Marcus Wareing Simply Provence” is a valuable resource for home cooks because it provides practical, easy-to-follow recipes that elevate everyday cooking. The show highlights the importance of fresh ingredients and simple techniques, making gourmet cooking accessible to everyone. Marcus’s innovative use of herbs and his detailed explanations help home cooks understand how to enhance their dishes, turning ordinary meals into extraordinary culinary experiences.
