Fresh herbs have a way of transforming even the simplest dish: a sprig of basil in pasta, a handful of coriander over curry, or a touch of dill in potato salad. The problem is they don’t always last ...

Write the herb, method and date on bags or tubs. Freeze flat where you can — it stacks neatly and thaws faster in the pan.

Fresh herbs are brilliant for flavour, but they rarely last as long as we want them to. Storing them in ice cubes is one of the simplest tricks to keep them useful long after they would normally wilt.