The New June Herbs on Saturday Blog Challenge ~ Win a copy of Jekka’s Complete Herb Book

~ The New June Herbs on Saturday Blog Challenge ~

Win a copy of Jekka’s Complete Herb Book

Jekka's Complete Herb Book: In Association with the Royal Horticultural Society

Here we are for the June Herbs on Saturday Recipe Sharing Blog Challenge……a simple and easy way to share recipes throughout the month and also a chance to learn new ways to cook with herbs, as well as discover new blogs and blogger chums! Cooking with herbs is normal for me; I have always cooked with herbs, they enhance a recipe and are also beneficial to health…..I am a proud owner of a walled herb garden, where I grow most of my own herbs, specialising in heirloom and old fashioned herbs of which my favourites are lavender and lovage!

Marinated Goat's Cheese with Pepper, Orange and Mixed Herbs

Marinated Goat's Cheese with Pepper, Orange and Mixed Herbs

All you have to do to enter is add your ANY recipe that you have made throughout the week to the linky below, and NOT just recipes that have been made on a Saturday; at the end of each month I will post a round up and ask a “special blogger” to choose their favourite recipe from the ones that have been posted, and the recipe that is chosen will win a COOKBOOK! This month’s book is the fabulous “Jekka’s Complete Herb Book: In Association with the Royal Horticultural Society”. Here’s a little more information about this informative book:

As someone who has been growing herbs for over 30 years, Jekka knows the most common pitfalls to avoid. For each herb she lists a range of species and varieties giving lots of choice to the gardener, and there are plans for planting herb gardens, be it for aromatherapy or cooking too. There is also basic guidance on propagation, harvesting herbs in containers, pests and diseases as well as a yearly calendar.

 To get you in the Herbs mood, I am sharing one of my most popular recipes with you now, Marinated English Goat’s Cheese with Wild Garlic, Stem Ginger and Herbs. The recipe is posted below, and this famous herbal mix is a “must” for so many dishes and recipes, and it also makes a wonderful gift for a foodie friend .  So, DO join in, this event will run until the end of June, and the guidelines about how to enter are below. OH YES!  I am happy for people to guest host this event………so if you fancy hosting this one month, please email me or tweet me! 

Marinated English Goat’s Cheese with Garlic, Stem Ginger & Herbs

Serves 4 to 6
Prep time 5 hours
Cook time 20 minutes
Total time 5 hours, 20 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party, Formal Party
Region British
By author Karen S Burns-Booth
Soft, fresh goat’s cheese in a tangy marinade of garlic, ginger, orange and mixed peppercorns, this really is a terrific dinner party appetiser! I Like to make mine with a local goat’s cheese from the Shepherd’s Purse in Whitby, North Yorkshire. There are so many wonderful British dairies that produce Goats’ cheeses now – so do try to source your cheese locally. This recipe never fails to please, and I often make up a batch for a light lunch, served with fresh salad and crusty granary bread. You can make this with garlic cloves or wild garlic when it is in season, chives are also a nice addition.


  • 250g fresh, soft English goats cheese, a log is best
  • 3 tablespoons olive oil
  • 1 tablespoon syrup from stem ginger
  • 1 tablespoon mixed peppercorns: pink, green, black and white
  • 4 cloves garlic, minced or 1 small bunch of wild garlic, chopped
  • 1 tablespoon preserved stem ginger in syrup, minced
  • 1 tablespoon fresh herbs, chopped – such as basil, parsley, thyme
  • Grated orange zest 1 orange


You can make this with garlic cloves or wild garlic when it is in season, chives are also a nice addition.


Step 1 In a saucepan, combine the olive oil, ginger syrup and peppercorns, heat over a gentle heat until the peppercorns become aromatic, about 2 to 5 minutes. Allow to cool for 10 to 15 minutes.
Step 2 Cut the goat’s cheese into ½” slices if using a log; otherwise, dice the goat’s cheese into ½” cubes. Arrange them on an attractive serving plate.
Step 3 In a small jug, combine the garlic, ginger, herbs and orange zest and then add the cooled oil and peppercorn mixture, gently stir and then pour the mixture over the goats cheese. Cover and allow to marinate for 3 to 5 hours in the fridge or a cool pantry.
Step 4 Garnish with fresh herbs and serve with fresh bread, crackers or oatcakes. Can also be used as a sandwich filling or served as a light meal with salad and watercress.

Herbs on Saturday for June
Guidelines how to enter:

1. Post your recipe url to the Linky below, including your email and the title of your recipe or post. The closing date is 30th June.

2. Display the Herbs on Saturday badge (as shown above and below) to the relevant recipe post, with a link back to this post here.

3. Add as many recipe links as you like, there is NO limit and the recipes and posts can be from any day, NOT just Saturday!

4. If you tweet your post, please mention #herbsonsaturday and @KarenBurnsBooth in your tweet – I will retweet all that I see.

5. The recipe can be one of your own or one you’ve seen elsewhere. You are welcome to republish old recipes/posts but please add the information about this challenge as listed above with the Herbs on Saturday badge.

6. A guest blogger will choose their favourite recipe at the end of each month, and the winner of that recipe will receive the book that has been featured for that month.

Herbs on Saturday

Have FUN and let’s Get Herby!




  1. says

    Hurrah new month, new challenge and I have just the recipe for this – 2 in fact that I’ve been saving so I’ll see how much baking I get through this month :)

    • says

      THANKS Dom! I have just popped on here briefly to check emails and twitter, I am watching the Jubilee Pageant and entertaining friends……and have seen your GREAT Herby recipe….as the first linky to be added, maybe the mystery judge may look favourably on you! LOL! THANKS! :-) Karen

  2. says

    I’ve just tested a lemon cake made with rosemary sugar…very nice! Will keep you posted on the rosemary vinegar in meringues- maybe I should add rosemary sugar too….? Hope you’re well?

    • says

      OH exciting! I MUST come over to see it as soon as I have commented here……it sounds LOVELY and I adore any herbal sugars, and I bet it was amazing with lemon cake too…I am fine thanks, and you? I will pop over to see you now……Karen :-)

  3. says

    This is one of my favourite challenges as I get to create new and exciting recipes and bake something out of my comfort zone. I’ve submitted savoury madeleines this month – hope you like it! x

    • says

      Aw, I am SO pleased that you enjoy this challenge….I LOVE cooking with herbs and I cannot wait to see what you have made!

  4. says

    Hi Karen, I’ve added a link to a recipe for lemon verbena cupcakes, which have the seal of approval from the members of our school gardening club – when it comes to cakes, a bunch of 5-11 year olds are not to be argued with!

    • says

      Thanks Sarah! I have just been there and have been admiring your cakes, as well as the idea of using lemon verbena too….one of my FAVOURITE herbs! A LOVEY entry thanks so much, and, I am pleased the School Gardening Club approved the cakes! Karen

    • says

      AW! Thanks so much Laura, it is a BEAUTIFUL salad with amazing ingredients in it, and I hope you don’t mind me telling you…..LOVE your photos too. Karen

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