Microherbs

Chefs use microherbs and microcress to add colour and flavour to dishes. They’re available in punnets at some greengrocers and online. Snip off the leaves, being careful to avoid the soil in which they’re growing, cover the remainder of the punnet loosely with a damp cloth and store in the fridge for up to a week; if unavailable, use the smallest leaves on a bunch of herbs.