On a recent trip to Mexico I was reminded of the country’s astonishing variety of wild herbs and greens. Handfuls of different ones are used to flavour and colour broths, soups and corn doughs (which are used to make the likes of tamales). This herby green rice recipe has long been a favourite– it looks fabulous on a Lenten table spilling out of a whole chicken. Try different herbs in the puree – any mix of wild garlic, dill, tarragon and parsley would taste wonderful.
