|A vintage advert for the Morris Minor|
|The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf. The bitter sweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a versatile store cupboard ingredient. It’s also one of the few herbs that doesn’t lose its flavour when dried. BBC Food|
|A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving. BBC Food|
for a Traditional Yorkshire Shrimp Tea
(Makes 4 pots)
1 pint (550g) of peeled brown shrimp
A bucket and spade (Optional)
DO not drive the vintage car whilst eating the potted shrimps; the car rug can be used if inclement weather sets in; do not eat the shrimps from the bucket using the spade as a spoon.