1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper. Combine ingredients and mix until fluffy. Pack in covered ...

Mediterranean herbs and spices such as basil ... It is often paired with lemon and garlic. In Greece, cooks also like to add ...

Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Press the lemons down ...

Take the pan off the heat and add a generous pinch of each spice. Swirl the pan ... then add the hazelnuts and herbs. Season with salt and pepper. Sprinkle the lemon sole fillets with salt on ...