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!
Cut the best looking leaves from the tree – pick the largest ones as these will have the strongest flavour
Clean in salted cold water
Rinse and drain the leaves
Pat the leaves dry with kitchen roll
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
Why not try throwing a bay leaf into a pot of boiling pasta or potatoes for an extra savoury taste!