Rosemary recipes

A one-tin weeknight roast that punches well above its effort level. Chicken thighs are rubbed with a rosemary, garlic and lemon paste that crisps beautifully in the oven, while the potatoes roast underneath, soaking up all the herby dripping. This is the kind of supper that becomes a household regular.

The definitive rosemary roast potato — properly parboiled, roughed up in the colander to create craggy edges, then roasted in very hot goose fat or oil with whole rosemary sprigs until shatteringly crispy outside and fluffy within. The rosemary perfumes the fat and coats every craggy surface of the potatoes. These are the roast potatoes everyone fights over.

A deeply savoury, velvety Italian-style soup where rosemary is the central flavouring, cooked slowly in olive oil until it perfumes the whole pot. The butter beans give a creamy, luxurious body without any cream, and the garlicky fried breadcrumbs on top provide a satisfying crunch against every spoonful. This is genuinely one of the best things you can make with a tin of beans.

Meaty beef short ribs braised low and slow with a generous bunch of rosemary that infuses the whole cooking liquid with its piney, resinous fragrance. After four hours in the oven the meat pulls away from the bone in thick, silky shreds and the braising liquid has reduced to a glossy, herb-scented sauce. This is a showstopping dinner that needs minimal attention once it is in the oven.