A great friend of potatoes and meats, rosemary is a constant companion to the roasting pan. We know it by its evergreen fronds and strong woody aroma, which leaves its characteristic scent on our fingertips when we pick it fresh from the bush.

Earthy, fresh and crisp, rosemary seems to sing of Sunday roasts and warm log fires, making it a perfect match to roast vegetables and meat, particularly lamb. A good example is Martin Wishart's lamb shanks recipe, where tomato and rosemary combine to season the tender lamb. Equally flavoursome is Shaun Rankins roast lamb, which uses rosemary and honeycomb to add a sweet finish.

Rosemary recipes are well suited for fish and seafood, particularly stronger flavoured fish such as sea bass. Try Matthew Tomkinson's sea bass recipe, served with a rosemary-infused red wine sauce and celeriac purée.

In the veg department, rosemary is brilliant with Mediterranean vegetables. Stephen Crane's marinated vegetables illustrate this beautifully, using chargrilled peppers, courgettes and aubergine together with a rosemary and garlic marinade to create a delicious match for goat's cheese.

And let's not forget fruit - rosemary is a surprisingly good compliment for Autumn fruits, particularly pears and figs. Martin Wishart's roasted figs recipe proves that rosemary can add a new dimension to desserts, and a welcome hit of earthy green balance to an otherwise sweet dish.