Photographer: Adam

Summer brings bounty of many things.  My herb garden has become so prolific now that I have learnt that so long as you water regularly, the more you cut them, the more they grow!

This mayonnaise is a recipe from my good friend Annabel’s mum.  This stuff is downright legendary.  As a teenager when I visited Annabel’s place we would dip just about anything in it, spread it on our sammies, and dare I say it, I definitely licked the knife!

So to put a smile on your face at lunchtime, trim your bushes and fancy up your sandwich with this little beauty.


4 eggs
1 tsp salt
1 ½ cups of fresh herbs (I used mint, Italian parsley and tarragon)
½ cup white wine vinegar
1 tsp sugar
1 tsp seeded mustard (optional)
1 crushed garlic clove (optional)
Zest of ½ a lemon (optional)
3 cups rice bran oil


1. Put all ingredients except oil into food processor.
2. Process until well mixed.
3. Add oil in a thin stream while processor is running.
4. Chill for 30 minutes.
5. Transfer to a clean jar and store in fridge for up to 2 weeks.