Herb oil

Bring a large pan of lightly salted water to the boil and have a large bowl filled with iced water next to it. Blanch the herbs for 30 seconds then lift out straight into the iced water. Leave for 5 minutes to go completely cold, then squeeze out all of the water from the herbs. Drain on kitchen paper. Keep the bowl of iced water for later.

Put the drained herbs into a blender or food processor with a pinch of salt and a little of the oil. Blend until a really thick purée, then add the remaining oil. Keep blending for 5 minutes or so until the sides of the blender feel hot. Put a smaller bowl in the iced water bowl, so that it is suspended. Pour the herb and oil purée into the small bowl (being careful not to overflow the iced water) and leave for 10 minutes, stirring occasionally, to chill – this will keep the oil a vibrant green.

Put a double layer of clean muslin in a sieve over a bowl and pour in the chilled herb and oil purée. Put in the fridge overnight to drain – then discard the purée, and bottle or jar the oil and keep in a cool, dark place. Use within a fortnight.