HOW TO MAKE HERB OIL

Use a single herb or your favorite combination to make this herb oil. We used tarragon and lemon thyme for the baked goat’s cheese and paired basil and parsley in the oil for the focaccia.

Blanch 4™/› cups fresh herb leaves, such as tarragon, parsley, thyme or lemon thyme, and/or basil, in a medium saucepan of boiling water for 30 seconds. Remove herbs with a sloŽed spoon and plunge into a bowl of ice water. Blanching the herbs keeps them bright green in the oil. When completely cool, drain and squeeze herbs to remove water. Using a kitchen towel, pat them dry thoroughly. In a food processor, combine blanched herbs and 1 cup neutral oil, such as avocado or canola. Purée until well blended. Season with salt. Store herb oil in an airtight container in the fridge, for up to 4 days. Makes 1 cup.

STEP 1 For marinade, put garlic, parsley, coriander, oil, zest, juice, salt and pepper in the small bowl of a food processor. Pulse until finely chopped. STEP 2 In a medium bowl, toss prawns in marinade. Chill, covered, for 1 hour. Meanwhile, if using wooden skewers, cover in water and soak for 30 minutes. STEP 3 Thread prawns onto skewers.