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There are simple ingredients in the cupboards and gardens of British homes that can economically transform a humdrum dish into a flavourful feast: herbs. Where would tomatoes be without basil? Curry without coriander? And lamb without mint? In Provence, they have created their own signature blend of herbs and put it in pretty much everything: herbes de Provence. With no equivalent in Britain, Marcus wants to create his own simple mix that will not only rival this French classic but turn any dull dish into a truly tasty treat.

Marcus starts with a visit to the local herb shop, where he discovers that, despite it being the flower of Provence, lavender is not used in the famous dried herb mix. However, it is one of Marcus鈥檚 favourite herbs, so he can鈥檛 resist adding it to his own recipe. He then tries this flavour combination out on some local chefs in the town. First Natasha, who uses it in her super simple breaded root vegetable recipe, and then Patrick, who agrees to try it with his flamb茅ed lamb.

The final test is using it to create a meal for the owner of the herb shop to see if he will agree to sell Marcus鈥檚 mix.