Rustic French Rub

I am sharing just the recipe for the seasoning for the meat, as you will probably have your own way of steaming vegetables, and mashed potatoes. I found this in the booklet which comes with Jamie Oliver's Flavour Shaker, have used it many times for various meats, and it's turned out beautifully! If you haven't got fresh sprigs of sage, rosemary and thyme, use a teaspoon of each dried herb, which you can store in your pantry so they come in handy when you need them. Use a mortar and pestle if you haven't got the Flavour Shaker.

1 teaspoon black peppercorns
2 teaspoons sea salt
a few fresh sage leaves
a small sprig of fresh rosemary, leaves picked
a prig of fresh thyme, leaves picked
1 clove garlic, peeled
zest of 1 lemon

Put the black peppercorns and sea salt in the bottom part of the Flavour Shaker, drop the ball in and screw the top on tightly. Shake for about 10 seconds.

Unscrew the Flavour Shaker and add the sage, rosemary and thyme leaves. Screw the top back on and shake again for about 20 seconds until the leaves are bruised. Now add the garlic and lemon zest and shake for a few seconds more until the garlic is crushed. The herbs won't be totally mashed, but their flavour they give to the rub will be amazing.

Rub into a leg of lamb or pork chops before cooking. All the flavours of Provence in a few shakes.