Heaven scent: Hugh Fearnley-Whittingstall's most fragrant recipes

Add a little rose, lavender or lemon verbena to your dishes – and give your nose a treat as well as your tastebuds

I like dishes where the boundaries between flavour and aroma are blurred, where the scent starts working on you before you've even opened your mouth. Technically, of course, they're always blurred: scent plays a vital role in the sensation of taste. But highly fragrant ingredients – particularly plants whose essential oils are released by bruising and/or cooking – play even more i...