Thyme, garlic & a quick parsley oil
Thyme, garlic & a quick parsley oil
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LOVE YOUR LEFTOVERS
If you’ve got leftover fresh herbs, prolong their life by wrapping the stalks in damp kitchen paper and keep in the fridge. Alternatively, you could pound them up with a little salt and decant into ice-cube trays to use in soups, stews or pasta, or to flavour meat and fish.