Rosemary can be used as part of a bouquet garni to be added to soups, stews and casseroles; whole sprigs can be roasted with root vegetables or sprinkled over Italian breads such as focaccia to add flavour. Spike meat, poultry and game with rosemary - alternatively, chop it and use in stuffings and sauces for fish, lamb or chicken. Remove leaves or sprigs after cooking. When cooking with dried rosemary, crush it before adding it to your dish as the sharp leaves can be difficult to remove once cooked. When used sparingly, the aromatic flavour of rosemary works well in delicate desserts such as sorbets, fools and fruit salads.