Bay leaves

Use bay leaves to give extra flavour to sauces, soups,  slow-cooked stews, casseroles & roasts, pates & terrines – use sparing though as they are quite potent!

8

Cut the best looking leaves from the tree – pick the largest ones as these will have the strongest flavour

1

Clean in salted cold water

3

Rinse and drain the leaves

Pat the leaves dry with kitchen roll

6

Either dry the leaves naturally by hanging a bunch upside down in a well ventilated and dry room until all the moisture has evaporated

Or lay on baking tray and dry in the oven on the lowest possible temperature setting

7

Why not try throwing a bay leaf into a pot of boiling pasta or potatoes for an extra savoury taste!

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