In the kitchen

• Add purple basil leaves as a garnish for steamed and creamed carrots, with a twist of black pepper for taste. Goes well with roast• As a side dish for grilled meat, stir-fry thinly sliced baby marrows until tender, season and flavour with grated Parmesan cheese, and garnish with torn purple or red basil leaves.• Make a refreshing purple/red basil lemonade. Crush or grind half a cup of basil leaves with 6 tablespoons of sugar to make a paste and release the flavour of the basil. Add a little water if necessary. Add the paste to a bowl containing four cups of water and half a cup of fresh lemon juice. Stir until well dissolved. Strain and serve with plenty of ice and a sprig of basil.• Blueberry and basil vinegar is not only healthy but also a perfect flavour match for delicious salad dressings and marinades. In a bowl, mash four cups of blueberries to split the fruit. Pack a cup full of basil leaves. Bruise the leaves with a rolling pin and add to the mashed blueberries. Add the zest of one lemon and four cups of white wine vinegar. Put the mixture in a sealed bottle or jar and keep for about a month in a dark cupboard. Shake it every few days. When you are happy with the flavour, strain it through mutton cloth or a very fine sieve, pour into sterilised bottles, seal and label.