Recipe: Three ways with thyme

It is an essential part of bouquet garni and herbes de Provence, and warriors would carry sprigs of the herb to aid them in battle right up to the Middle Ages. Thyme retains its flavour on drying better than most other herbs and it is perfectly acceptable to substitute a third of dried thyme for fresh in most recipes.

Thyme Biscuits

125g plain flour; 125g wholewheat flour; 1 tsp sugar; pinch salt; 2 tsp baking powder; tsp baking soda; 1 tbsp fresh thyme leaves; 75g butter, cubed; 150ml buttermilk

Sift the dry ingredients and stir in the thyme. Add to a food processor, followed by the butter. Using the pulse button, blend to the texture of breadcrumbs. Transfer to a bowl and stir in the buttermilk. With lightly floured hands, gently press this dough together and roll out to a thickness of 2cm. Cut into biscuit shapes and space out on a buttered baking sheet. Bake in a pre-heated 220C/425F/gas mark 7 oven for ten minutes, until they are beginning to brown. Serve warm.

Thyme Mayonaise

1 egg; 1 scant tsp salt; 1 tbsp white wine vinegar; tsp mustard powder; pinch cayenne; 3 tbsp thyme leaves; 1 clove garlic, pressed; 250ml light olive oil

Blend all the ingredients except the oil in a food processor. With the motor running, slowly pour in the oil a few drops at a time, then in a thin stream until the mayonnaise is formed. If it is too thick add a tablespoon of water just off the boil to thin it out.

Lemon Thyme Jelly

2.5kg cooking apples, washed and roughly chopped; large bunch of lemon thyme; granulated sugar; 3 lemons, juiced

Put the apples and two-thirds of the lemon thyme in a heavy-bottomed pan and cover with water. Simmer for 30 minutes. Pour into a jelly bag or sieve lined with several layers of muslin and drain overnight into a bowl. Don't squeeze. Discard the fruit (or use in a pie) and measure the liquid, adding 75g of sugar for every 100ml. Put the liquid into a pan with the lemon juice and heat, stirring until all the sugar dissolves. Bring to the boil and cook rapidly for 15 minutes. Test for a set, dropping a teaspoonful on a cold plate and pushing with a finger to see if it wrinkles. If not, cook five minutes more and re-test. Skim the surface and add the rest of the lemon thyme leaves, finely chopped. Transfer to warm sterile jars. Seal and allow to cool.

This article was first published in Scotland on Sunday on 23 May.