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Tarragon recipes

Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. A perfect match with chicken, it can also be used to flavour oils and vinegars. Dried tarragon retains much of the flavour of fresh, so it is fine to use if you can’t find fresh. It is one of the herbs that makes up fines herbes and is also used in béarnaise sauce.

FeaturedAll

Saffron risotto cakes with mushroom salad

by Matt Tebbutt
Main course

Honey roast duck with girolle fricasse

by Gregory Marchand
Main course

Courgettes and peppers with lyok dressing

by Olia Hercules
Main course

Herb crusted halibut with leeks and whipped brie

by Matt Tebbutt
Main course

Chicken with a creamy mushroom and mustard sauce

by Marcus Wareing
Main course

Mussels ‘Rockefeller’ style

by Simon Hopkinson
Starters & nibbles

Grilled salmon with dragoncello sauce

by Matt Tebbutt
Main course

Steam-roasted salmon and broccoli with barbecued new potatoes

by Rukmini Iyer
Main course

Red mullet with tomato and anchovy dressing

by Nathan Outlaw
Main course

Pan-fried mackerel with spring vegetable nage

by Nathan Outlaw
Main course

Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter

by Matt Tebbutt
Side dishes

American layered salad

by The Hairy Bikers
Light meals & snacks

Potato salad with lovage

by Valentine Warner
Side dishes

Perfect potato salad

by Jo Pratt
Side dishes

Crustless quiche Lorraine

by Sunil Vijayakar
Main course

Cornish mussels with bacon, cider and wild garlic

by Emily Scott
Main course

Spanish chicken supreme with spring vegetables

by Omar Allibhoy
Main course

Crab and sweetcorn fritters with crab sauce

by Matt Tebbutt
Main course

Salad verte with croûtons

by Amanda Grant
Side dishes

Cauliflower mousse with apple compote, pickles and parsnip crisps

by Ruth Hansom
Light meals & snacks

Spiced chicken with wild mushrooms and garlic toast

by Marcus Wareing
Main course

Garlic and rosemary steak with charred sprouting broccoli

by Anna Haugh
Main course

Seared scallops with crab fritters and ravigote sauce

by Matt Tebbutt
Main course

Lamb stew with polenta

by Angela Hartnett
Main course
See all recipes using tarragon (316)

Typically made with tarragon

Béarnaise sauce

ingredient

Other herbs

Anise

ingredient

Basil

ingredient

Bay leaf

ingredient

Chervil

ingredient

Chives

ingredient

Fresh coriander

ingredient

Curry leaves

ingredient

Dill

ingredient

Fines herbes

ingredient

Herbes de provence

ingredient

Hyssop

ingredient

Lemongrass

ingredient

Lemon balm

ingredient

Lovage

ingredient

Marjoram

ingredient

Mint

ingredient

Oregano

ingredient

Parsley

ingredient

Rosemary

ingredient

Sage

ingredient

Savory

ingredient

Sorrel

ingredient

Thai basil

ingredient

Thyme

ingredient
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