I'm going to suggest that we start a Chervil Revolution. For some reason it's quite hard to find chervil in Britain- unlike in France. And I really don't know why, as the plug I bought from a herb nursery a month or two ago is now flourishing in our London town garden- which means semi-shade, pollution and pesky cats.
The secret- as with many herbs- is to re-plant it in a pot full of free-draining, slightly poor stony soil. I bought some grit from our local garden centre and mixed it into standard compost (adding a handful of sand, too). Until I discovered this, all my herb plants used to die a grizzly, wintery death swamped in cold, wet, water-logged compost. Follow my method and you'll have them growing away in no time at all- our tarragon is going beserk! Topping out helps too (especially if you're in the semi-shade and your plants get a bit straggly reaching for the light). This just means snipping away at the top as the plant grows. But you're going to be doing this anyway, you're a cook.
Why do I like chervil so much? It tastes like a sophisticated cross between two of my all-time favourite herbs, dill and parsley. It's got a very subtle aniseedy taste, and visually, looks like those delicate green feathery tops you find on carrots. It's brilliant with fish. Watirose might just sell it in those little plastic bags. Don't think anyone else does, so why not grow your own?
And last, but not least, my new website is now up and running. You can have a look at: http://www.lukehoney.co.uk. There's a new blog on the site too (you'll find it under "inspiration") so if you're interested in architecture, design, interiors, antiques and the like, please go and have a look at it when you've got a spare moment.