Herb Oil

• 1 tbsp salt
• 10 g/½ oz/½ cup

Heat a large pan of water and add the salt. Meanwhile, prepare an ice bath to arrest the cooking. When the water is boiling, blanch the herbs and spinach for 2 minutes, then remove immediately and plunge into the ice bath. Leave until cold, then drain thoroughly.

Place the blanched herbs in a food processor with the oil and liquidize at full power for about 4 minutes or until the herbs