Make this whenever you have an overabundance of herbs in the garden you can’t use all at once. It’s a great way to preserve the fresh flavour of herbs. Add a spoonful to liven up sauces, drizzle it over cooked veggies, spread it in sandwiches… use your imagination! You can keep this in the fridge for quite a few days, or freeze it in small batches.

2 cups herb leaves (parsley, cilantro, dill, basil, or mint will work well)
salt
1/2 clove garlic, crushed
3 tbsp to 1/2 cup extra virgin olive oil, to taste (try using peanut oil for cilantro, or grapeseed oil for dill or mint)
1 tbsp sherry vinegar OR freshly squeezed lemon juice (try using freshly squeezed lime juice for cilantro)

1. Combine the ingredients and process well using a food processor or immersion hand blender. Taste and adjust the seasonings to your liking.

5 ripe avocados
juice of 1 lime
½ white onion*, chopped
1 tsp sea salt
½ bunch cilantro, chopped (OPTIONAL)

*Make sure it’s a WHITE onion — they have a cleaner, more tangy flavor than yellow onions.

1. Combine all the ingredients and mash up with fork. Don’t overblend.

olive oil
1 tsp cumin seeds
1 onion, cut into strips
2 cloves garlic, crushed
1 inch ginger, grated
2-3 dried red chiles, chopped
1 x 28oz can diced tomatoes
2 tsp salt
2 tsp ground coriander
2 tsp garam masala
1½ tsp turmeric
3 potatoes, peeled and cubed
2 x 19oz cans chickpeas (garbanzo beans), well rinsed
handful fresh coriander (cilantro) leaf, chopped [optional]

• 1. Heat the oil in a large pot until hot. Add the cumin seeds and watch them pop and fizzle for ~20 seconds.
  2. Add the onions and fry until lightly browned.
  3. Add the garlic, ginger and chiles. Stir fry on medium heat.
  4. Add the tomatoes and stir-fry for ~5 minutes on medium-high heat until the oil starts to separate from the onion/tomato mixture.
  5. Add the salt, ground coriander, garam masala and turmeric. Stir thoroughly on medium heat.
  6. Add the potatoes and stir well. Add ~3 small glasses of water; cover and bring to a boil. Let simmer on low with the lid on, for ~20 minutes or until the potatoes are softened.
  7. Add the chickpeas and stir. Simmer on low for ~10 minutes with the lid partially on.
  8. Add the coriander leaf [optional]. Serve with basmati rice or warm pita bread.