A member of the mint family, marjoram is an umbrella term for several species of plant. It tends to have a sweet, mild flavour and can be used to freshen up a springtime dish or to add a counterpoint to a dish involving a rich meat like beef.
Enjoy this lovely collection of marjoram recipes, including Theo Randall's ravioli with butternut squash, marjoram, sage and butter, Geoffery Smeddle's pappardelle with shaved asparagus, broad beans, marjoram and pea purée, and as roast potato recipes go there's an unmissable one from Josh Eggleton.
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