Herewith an ode to one of my favourite herbs – one I think you should bring into your kitchen. Perhaps even your garden!? Yes, I’ve taken a deep dive into all things shiso (perilla/beefsteak plant/purple mint) since growing it in my veggie patch the last few summers, and I’ve discovered so much. There are things I want to share with you – a magical iced tea, Korean pickled shiso, and many more ideas for what you can make with a little market bunch or a whole crop. Plus there’s a recipe for shiso fish skewers, my riff on the classic Vietnamese ‘beef in betel leaf’. Come along for the journey! I’ll also tell you about the beautiful image above … Continue reading Shiso fish skewers with vermicelli salad
