1.   - When making a dark chocolate ganache, infuse the cream with rosemary sprigs.

2.   Add stock, tomato puree, bay leaves and a rosemary sprig.

3.   Add reduced chicken stock, thyme sprigs and rosemary sprig and a pinch of salt and pepper.

4.   Add the mushroom-soaking liquid, the mushrooms and the rosemary sprig.

5.   Add the rosemary sprig, bring to a simmer, cover and adjust heat to maintain a gentle simmer.

6.   Bring to room temperature before serving and garnish with rosemary sprigs.

7.   Garnish with orange slices and rosemary sprigs.

8.   Fresh rosemary sprigs, optional.

9.   Grasp the top end of a rosemary sprig in one hand, holding about an inch of leaves in place.

10.   In a small saucepan over low heat, cook marmalade and rosemary sprigs until the marmalade is completely liquid.