Fresh herbs can elevate a plain omelette to culinary excellence; a pot of pasta to heavenly heights; a simple salad to something sensational. Unfortunately with supermarket packs there is usually waste, and the leftover leaves can be found languishing limply in the back of the fridge days later. It makes good sense then to start your own herb garden and this can be cultivated indoors to provide your kitchen with year-round fresh herbs. Most common herbs are simple to grow in containers, needing little more than good drainage and sunlight. But think about what you like to cook before planting your herbs. Basil, chives, bay and parsley are good all-rounders, suiting everything from pasta to salads and soups. Rosemary is great with lamb or pork; sage suits pork too and is good with duck and in casseroles. Plant thyme or tarragon to use with chicken or steak and coriander for lovers of Mexican and Asian food. And don't forget fresh mint: brew mint tea with fresh leaves from your own plant and you'll discover a refreshing, delicious alternative to caffeine!

Herb board and mezzaluna, 12 from Meadows & Byrne, Dun Laoghaire, Co Dublin

Cheap eats

Do your bank balance a favour this January and check out www. diningtreats. com. This smart Irish website acts as a restaurant guide with a very specific mandate . . . to offer Dublin diners serious discounts at a selection of 75 restaurants. By registering for free you can access special online dining discounts of up to 20% off your bill. Simply log on, click on the daily deal you're most interested in (a free main course at Dun Laoghaire's 40 Foot; free starters for your table at TK's Thai Restaurant or a free glass of wine at Sword's Excelsior Oriental Restaurant, for example) then print off the voucher with your special code. Deals are limited each day, so log on early to make sure you get your first choice. Many of the featured restaurants offer month long specials too, with deals like extra long Early Bird hours and free house wine for members. Most of the restaurants feature sample menus on-line too, making this a user-friendly, wallet-friendly portal. www. diningtreats. com

Sobering thoughts

Ben Reed knows a thing or two about hangovers. The master mixologist (that's cocktail waiter to you and me) has much experience with the dreaded morning after, and his nifty little book examines hangovers in a smart new way. Looking at traditional methods to more modern cures Ben dismisses nasty tastes like cabbage juice or milk thistle in favour of more appealing cures. We like the sound of his Hair of the Dog recipes, including the apt sounding Stormy Weather and Bloody Caesar made with clamato (clam and tomato) juice. Healthier options include Liver Recovery and Life Saver.

With sexy photos and smart text you may well discover the secret to low impact over-indulgence.

Pretty in Pink

This may be the perfect time to promote homemade juices and the benefits of drinking more water, and despite the fact I'm far more interested in Lorina's oldfashioned Pink Lemonade.

The French company has been making lightly carbonated lemonade for over 100 years and added its pink variety especially for the American market.

Using water from a spring below the factory, natural lemon essence distilled in Grasse, a few drops of citric acid and pure refined sugar you're left with one zingy, delicious lemon drink. The pretty pink colour is created by the addition of grape skin extract, keeping it all natural while the old style glass bottles can be put to good use once they're empty.

/2.69 fro 75cl from Superquinn and select delis nationwide.

www. lorina. com

What's in season: Pears

There are more than 5,000 varieties of pear grown throughout the world, varying in flavour, texture, juiciness and sweetness. Their diverse, aromatic appeal has seen them become dessert favourites served with everything from dark chocolate to blue cheese and red wine. When buying, choose fragrant fruit that yield to gentle pressure at the stem end. Ripe pears should have a rich colour often with matt brown speckles, called russeting.

The French Comice is considered by many chefs to be the tastiest of all pears although the Concord is especially good in chocolate dishes.

Oven-Baked Pears Serves 6 6 ripe pears lemon juice butter 6 tbsp sugar dash of vanilla essence pinch of salt 1/2 pt double cream Peel, halve and core the pears.

Brush with lemon juice and place cut side down in a buttered baking dish.

Add half the sugar, vanilla essence and salt to the double cream and combine. Pour over the pears and sprinkle with the remaining sugar. Bake in a low oven until tender. Serve immediately.