Tick-tock, it's thyme... for a broth!

Thyme, in pasta? Did we hear that right? Broth is great in all forms, so we've decided to share a totally tasty tip with you... a little sprig makes all the difference...

Have we tempted your taste buds?? What are you waiting for? Find out how to flavour your dishes (without getting your onions in a twist)

Thyme herbal tea

The thyme is now!

Did you know...? Although the best time to harvest thyme is just before flowering - from March to June - depending on the region, it can be picked all year round thanks to its evergreen foliage... So there's plenty of thyme to enjoy it! So, with falling temperatures well upon us, it's time to get started: in an infusion or a broth, a sprig of thyme goes a long way.

The benefits of thyme

Whether it's to ward off the winter chill or for its beneficial effect on the respiratory tract and throat, thyme is incredibly effective... But we mostly love for its powerful flavour and distinctive notes!

That's right! Thyme is particularly popular in Mediterranean cuisine and often combined with its neighbours growing on the heath: rosemary and basil. This winning trio forms the iconic 'Herbes de Provence' mix. In marinades, to season a vegetable dish, or to spice up the most appetising stews, thyme is undoubtedly a powerful weapon of choice.

Down in the burrow, our marmots know this very well. That's why they've come up with a 100% thyme infusion that's as beneficial as it is rich in flavour... Its powerful, distinctive aroma comes from a blend of 3 different thymes carefully selected by our master infusers. Its little sister, the Dreams of the South infusion, teaming a hint of oregano with thyme, can also be used in broth.

Pop it in a cup or use in a recipe.

From the heath to your plate: our magic trick

Long considered one of our grandmothers' favourite ingredients, it's plain to see that thyme is also great for those of us who are often in a hurry: simply pop a few sachets in the pot, infuse, and you're good to go!

Using thyme sachets will avoid you getting lots of little leaves in your dish, making it much easier to get children to eat it; we all know how their faces can change as soon as there are 'bits'!

The secret to flavourful pasta?

Dream of being a real masterchef? Transforming a simple pasta dish into a gourmet meal? It couldn't be simpler: simmering water, salt, pepper, some other spices of your choice... but above all, a few sachets of thyme left to slowly infuse.

Smells like the south of France, right? Indulge yourself as you breathe in the aromas of the broth while it bubbles up... and then, right at the last minute, throw in your fresh pasta. Foodie marmots prefer ravioli stuffed with cheese and herbs, but you can opt for any pasta you like. Adjust the cooking time to the pasta you've chosen according to the instructions on the packet.

P.S. as the marmots always wear their hearts right next to their paws, they'll let you in on one last 'no-waste' secret: use your thyme-infused cooking water to thicken your next sauces and give your pasta that little je-ne-sais-quoi that'll simply knock your socks off!

Once the thyme cooking water has cooled, you can pour it into an ice cube tray and freeze it: all you have to do is grab a 'thyme cube' the next time you're in the kitchen and need a home-made stock cube.

Our marmots' ultra-quick thyme "ravioles"

For a very French dish that will remind you of the mountains, you can use "ravioles" for pasta, but if you don't have any, other small fresh pasta will do.

Ravioli (the large Italian kind) can also be used, but we advise you not to use any kind of pasta filled with meat and tomato sauce, as its strong flavour will not match the broth just as well.

• 12 large fresh ravioles of your choice, or 2 sheets of small fresh ravioles

• 500 ml of water

• 1 chicken or vegetable stock cube

• Salt and pepper

• 3 thyme infusion sachets

• Grated or shaved Parmesan cheese.

Step 1: Bring the water with chicken stock to the boil, then add (unopened) 3 100% thyme infusion sachets. Leave to infuse for 5 minutes. Remove the sachets; be careful not to burn yourself.

Step 2: Pop the ravioles into the broth for 2 minutes. Turn off the heat and serve in some nice soup dishes.

Step 3: Add a ladleful of stock to each dish. Season with a twist from a 5-berry pepper/salt mill.

Step 4: finish by adding Parmesan shavings and serve immediately.