Make use of rosemary Rosemary salt

Rosemary smells wonderful. Every time you open the jar, you’ll think of sunshine and summer days, but you won’t have to step outside in the cold. All that flavour and aroma is captured in this recipe, ready to add to your favourite soups and casseroles.

Ingredients

■ Approximately 15-20g fresh rosemary ■ 400g table salt

Method

■ Place the sprigs of rosemary on a baking tray and dry on the oven’s lowest se ing. Leaves will drop off the stems. Dispose of the stems and place the leaves in blender with the salt. Spread the mixture over a baking tray and dry in the oven for around 30 minutes. The mixture will be moisture free and if it cakes together, pulse in the blender again briefly.