Minty, fruity, bitter, herby, citrus – the taste of shiso is hard to pin down, which makes it an exciting ingredient for chefs, including Nina Matsunaga and James Chant, to create something fresh and ...

“It has a slightly feathery texture to it – a bit like the little hairs of a nettle leaf,” Matsunaga says ... To make it, “you macerate the herb with fruit, sugar and drinking vinegar. It’s an unusual ...