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Recipes & News Updates


Myrtle’s Launches New Products

A busy week at Myrtle HQ – we have finally, after 5 years of planning, launched our range of seasonings.  Six in all, and all include the amazing super herb, Lemon Myrtle. These pots are a Summer Table essential, perfect for BBQ & picnic baskets.   Finally balanced seasonings, fragrant and delicious.

Oregano & Lemon Myrtle


A customer first sent us in the direction of Lemon Myrtle and ever since we have been trying to incorporate it into one of our preserves.  The flavour and aroma got lost, so we soon realised that this deserved a special place of its own underneath the Myrtle banner. 

You have been warned, prepare yourself to fall in love with Lemon Myrtle.  Prized by Australian Aboriginals for not just its cooking uses, but its healing properties. It has a reputation as a “Superfood”.  A native bush food, it is now regarded as Queen of the lemon scented plants in Australia.

Often used as a leaf for tea, or with its oil extracted, we have used the leaf ground and added it to award winning DROITWICH BRINE SALT.

To this blend we have added a herb, (either dill, rosemary, tarragon, oregano, mint & thyme) balancing the flavours to create a unique seasoning for your food.  All are available from our website:

Seasonings Archives – Myrtles Kitchen

Orzo pasta

Here is one of our favourite recipes that includes the Oregano seasoning.  These tomatoes pop with flavour.  We use them in a orzo pasta dish with fresh pesto and shredded basil.

A real taste of summer.


Jane x

Oven dried tomatoes in oil with oregano seasoning

This is an ideal recipe if you have an Aga or Rayburn as they need a lovely slow roast at a low temperature. I have cooked them in a conventional cooker, but to make it really cost effective, I would suggest filling the oven with the fruit. 

You can often find real bargain boxes of tomatoes at the end of a day at a market or this is a dream recipe for a keen gardener with a glut of tomatoes.

1.8 kilo tomatoes (any variety) but a cherry variety will dry quicker.

1 tbsp sugar

Myrtle’s oregano seasoning and ground black pepper

3 Tbsp white wine vinegar

200ml  Extra virgin olive oil

Chilli flakes

  1.  Preheat oven to 70 c (gas ¼ – ½ )
  2. Slice cherry tomatoes in half or quarter larger tomatoes.  The juicier the tomato, the longer they will take to dry out.
  3. Spread the tomatoes out on a roasting tray.  Spread them out so that they dry more quickly.  Leave in the oven for 7+ hours or overnight.  They need to have shrunk almost by half and be dry. 
  4. Allow them to cool completely.
  5. Sterilise a jar & lid.  On a low heat in a small saucepan, gradually heat your oil and vinegar together until it comes to boiling point.  Add as many chilli flakes as you like (I put about a teaspoon in) and the seasoning and allow to cool.
  6. Pack the tomatoes in your sterilised jars and finally slowly pour in your olive oil mixture.  Tap your jar gently on the counter surface to release any air pockets and finally seal.  Store somewhere cool or in the fridge.

Cooks notes, I love oregano so confess that I added more to the oil.  I also don’t let the oil to go to waste, I use it for dressings and frying!


Chocolate Biscuits, especially for Jemima

Thank you for all the great feedback for our sharing boxes.  As part of our Mothering Sunday bundle of goodies, we included one of my favourite biscuit recipes.  I cannot take the credit for this one, it is a Nigella gem.  I found it in her “Nigella Christmas” book.  (2008)

I confess to not being a fan of her TV shows.  I find them a bit cringe worthy, though a disturbing fact has come to my mind whilst typing this.  I was given the nickname of “Janella” some years ago!  I am not sure why, as I have none of Nigella’s looks, vocabulary or wealth.  I must put this on my list to explore further.

I have attracted a few nicknames over the year’s and one was “Margot”.  That is a story for another day.

I am however, a fan of her recipes, having the majority of her books.

Sharing Box 1

To business.  A loyal mango chutney addicted customer, who has become a firm friend actually shared her biscuits with her daughter Jemima, who is now a fan too.  So this recipe is especially for Jemima.

I have included at the beginning Nigella’s description.  I take no credit

“I love these dark, fat patties of chocolate shortbread exuberantly topped with festive sprinkles.  There’s something so cheering about the sight of them, but they have more in their flavour than looks: they are a doddle to make, and meltingly gorgeous to eat”

Nigella Lawson

“Well I mean, really?” Jane Raven

Breakfast pastry

Makes approx. 24

250g soft butter

150g caster sugar

40g cocoa powder

300g plain flour

½ teaspoon bicarbonate of soda

1 teaspoon baking powder

For the topping:

2 x  15ml tablespoons of cocoa powder

175g icing sugar

60ml boiling water from a kettle

1 teaspoon vanilla extract.


  1.  Preheat over 170g gas mark 3 ad line a baking sheet with Bae o Glide or parchment
  2. Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g cocoa powder (sieve it is lumpy) and, when that is mixed in, beat in the flour with the bicarb and baking powder.  Or, just put everything into a food processor and blitz if you prefer.
  3. The mixture is very soft and sticky and I find it easiest to form the biscuits wearing my CSI (disposable vinyl) gloves, so pinch off pieces the size of a large walnut, roll them into balls, then slightly flatten them into fat discs as you place them, well spaced, on your baking sheet.  You should get about 12 on at a time.
  4. Bake each batch for 15 minutes; even though the biscuits won’t feel as if they have had enough time, they will continue to cook as they cool.  They will look slightly  cracked on the top and it’s the cosy homespun look I love.
  5. Remove the baking sheet to a cold surface and let it sit for 15 mins before transferring the biscuits to a wire rack, with a sheet of newspaper under it (to catch the drips while topping them)
  6. To make the topping, put the cocoa powder, icing sugar, water and vanilla into a small saucepan and whisk over a low heat until everything is combined.  Take off the heat for 10 minutes.
  7. When the biscuits are cool, drizzle each one with a tablespoon of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon, to help spread the mixture, though an uneven dribbly look is part of the charm.  After you have iced 6 biscuits, scatter with some of the Sprinkles and continue thus until all of the biscuits are topped,  If you ice them all before sprinkling, you will find that the cocoa “glue” will dry and the sprinkles won’t stick on.

Have fun with this one, I have other biscuit recipes if you would like me to share, though none quite as wordy as this one.  Though I could try to flower them up a bit?

If you try the recipe tag us with your photo’s – we would love to see them and it is not mandatory to be doing a Nigella look a like, but it may be fun.

Jane x