Herbs frozen in oil — nothing goes to waste
Leftover parsley, dill and basil become ready-made flavour bombs.
1
Finely chop herbs that are starting to wilt and fill ice-cube trays two-thirds full.
2
Top up with olive oil or melted butter and freeze.
3
Tip the cubes into a bag — they keep up to 6 months.
4
Drop a cube straight into a pan, soup, sauce or pasta: the fat melts and the herbs add fresh flavour.