Thyme flies with these ten garden goodies

No need to travel far and wide for foodie inspiration - sometimes all you need is right in your backyard. Check out these earthy and herby dishes!

Source: Adam Liaw

--- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand. ---

 

Gardening is all well and good until you have kilos of zucchini that's starting to look a bit limp. If you suffer from too many tomatoes or bountiful baby corn, here are a few simple recipes to get through excess produce.

Chargrilled baby corn and wagyu salad

A light, fresh corn and beef salad drizzled with a fresh dressing of toasted rice, lime, chilli, fish sauce and coriander.

Pan-seared potatoes with red wine and herbs

An aromatic, red-wine infused spin on the classic side of roast potatoes - the perfect cure for spud fatigue.

Garden cake

It doesn't stop with vegetables, this beautiful lemon and olive oil cake is moist, full of flavour and topped with delightful flowers and rosemary.

Tangy herb chutney

This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all North Indian snacks.

Zucchini and pesto scrambled eggs

This is a great way to use any excess herbs every day in your breakfast. Plus, it’s quick, easy and it fills you up, ready for a good day ahead.

Tomato, ricotta and thyme tartlets

These tarts use an easy rough-puff pastry, which creates lovely crisp layers. You can make them in tart tins, or do a rustic version, folding the pastry over the filling.

Baked heirloom tomatoes

Mike McEnearny loves large heirloom tomatoes for this recipe as they are very flavoursome and hold a lot of pulp, so they don’t go too mushy when cooked. It’s nice to mix a couple of different coloured heirloom tomatoes in to add colour.

Tabouli

The Middle East's ubiquitous salad makes for a healthy side to any meal, or included in a kebab or wrap.

Clams with corn, fregola, and herbs

A vibrant mix of flavours, with a corn-and-miso base, vongole (clams) cooked in beer and tender fregola all topped with a fresh assortment of soft herbs.

Wattleseed and thyme damper

The wattleseeds add a nutty, coffee-like flavour and smell fantastic when sliced hot.