Some of you will have chervil, a feathery fern like herb, in your boxes this week. The slight anise flavour of chervil is as delicate as its form. Remember this when using it as a garnish. It best accompanies smooth, subtle flavours like eggs, custards, cream sauces, chicken, pureed vegetable soups, carrots, potatoes, celeriac, peas, zucchini and fish. 

The most classic use of chervil is in the mixture of herbs used traditionally for scrambled eggs, salmon, crab and trout dishes called ‘fines herbes’. Pull the chervil leaves apart rather than chop them, to keep their pretty shape. Use three times as much chervil as finely chopped flat leaf parsley, tarragon and chives. Scatter them over anything pale and delicate.

You can use chervil to accompany butter sautéed carrots or zucchini, or any other vegetable cooked in butter for that matter. Never ‘cook’ chervil, it is far too delicate for that. Always add it to a cooling dish, or as a garnish.

You could make a potato soup using the ratio I wrote about a few weeks ago (see the food connect website). Make it with chicken stock and a little yoghurt if you like (again, see website for both recipes), or vegetable stock. Add a good handful of chopped chervil stems once the potatoes are cooked and before the soup is pureed. Garnish with the chervil leaves.

You could also use chervil in vinaigrette to dress potato and egg salads, or grilled fish. Combine: 1 part red wine vinegar; 1 part lemon juice; 1 part chopped chervil; ½ part Dijon or grainy mustard; and 2 to 3 parts olive oil. Consider adding a tiny bit of crushed garlic or finely chopped shallots, some sea salt and a grind or two of black pepper. Beat with a whisk, or shake in a glass jar, until the olive oil suspends in the mixture. Dress whatever you are making while it’s hot, giving the flavours a chance to infuse.