William Lander, Daniel Morgenthau, Shaun Searley

Flavoured Oils

Parsley or Other Herbs

Preparation info
    • Difficulty

      Easy

Appears in
The Quality Chop House
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This is not so much a recipe as a very simple way to use up herbs. The method below would work with any soft green herb, but we tend to use wild garlic and parsley the most: another way of extending wild garlic season.

Method

Take a handful of parsley, wild garlic leaves or any other soft herb. Blanch in boiling water and refresh in ice cold water before blending with vegetable oil