Dry Salted Herbs

1. Finely chop your herbs into a bowl – you can use pretty much any herb: chives, parsley, tarragon, mint, rosemary, thyme, sage or a combo. We used rosemary, thyme and sage.

2. Grate in a little zest, add a clove of finely chopped garlic and/or some chopped fresh chilli, if you want to give it a zing. We added the zest of an orange and a finely chopped small red chilli.

3. Mix with the salt. Cover with a tea towel. Leave in a warm place, stirring occasionally, for 2–3 days. Tumble into a sterilised jar. It’ll keep for several months. Perfect for jazzing up your veg, pasta, meat, fish and more.