Herby Summer Recipe

Whether you prefer chicken, aubergine, lamb, or fish, this herby crumb come stuffing is the perfect match!


Serve on its own as a baked stuffing,  use as a herby crust on salmon, to fill an aubergine or a pepper before roasting, or even stuff a chicken with it. This recipe is guaranteed to give heaps of flavour to you meal.

I first found this recipe in my beloved Marcus Wareing cook book. If you saw my recent Lemon Fudge Pudding recipe post, you will know how much I love this recipe book!


In the book, this stuffing is used as a chicken stuffing, which you put between the skin & the meat. I have cooked it a couple of times and it has always gone down really well!

The last time I baked it, I realised that with a couple of changes, the basic recipe can be matched to all different types of meats, fish & even vegetarian meals.

I have put together a full recipe post, with some slight changes to the original. I have also including what changes to make depending on your choice of meat or veg!



1 beaten egg
150g of slightly stale sourdough
150g of ground pistachios
50g melted butter
2 garlic cloves, finely chopped
Zest of half a lemon
1/2 diced onion or tsp of onion powder
1/2 bunch of coriander leaves, finely chopped
1/2 bunch of flat leaf parsley leaves, finely chopped
1/2 bunch of tarragon leaves, finely chopped


In a pan, melt the butter & add the garlic & onions. Sweat down until they are softened, but not coloured. Add to a large mixing bowl & allow to cool. Also, add the lemon zest & stir through.


Using a food processor or coffee bean grinder, grind the pistachios into a fine crumb. Follow the same process for the sourdough. (Don’t worry if there are a couple larger bits, it’s all texture!)


Add your chopped herbs to the mixing bowl, then start to add the breadcrumbs & pistachios. I tend to mix half at first, ensure it’s evenly mixed, then add the rest. Then add the egg and mix.


Once the stuffing has come together, you can use it however you like!


Baked on its own as a side dish, or to stuff a chicken with, this adds a tonne of flavour to the meal!


  • If you wanted to use it as a herby crust for a rack of lamb or to stuff inside a lamb shoulder, I would swap the tarragon for rosemary & the coriander can be swapped for thyme.
  • If your thinking about the perfect herby crust for salmon you could use lemon thyme, tarragon & dill.
  • For a stuffed aubergine or pepper, you have endless choice! Keep the recipe the same or choose your favourite flavours.

One of the reasons I love this stuffing is because of how versatile & easy it is! Now I’ve made it a couple of times, I know its going to be one of my ‘go-to’ recipes! Happy Cooking!

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