Introducing the first part in my Kitchen Shortcuts mini series - giving you some ideas and hints that should make cooking a whole lot easier! If you have any great tips, leave a comment, I'd love to hear them!First up - freezing herbs. I often buy bunches of herbs (such as coriander, parsley, basil) that I use in my cooking, but am always left with some leftover which I don't get round to using. I really hate waste, especially now the cost of food is so high, so needed to find a way of preserving and saving the rest. After a little google I quickly realised I wasn't the one and stumbled upon a whole load of ways to keep herbs for longer - and it couldn't be easier!First, pull the leaves off the stalks. With some herbs, like coriander, its perfectly fine to eat the stalks but for the sake of storage break off the leaves and finely chop. Discard the stalks. Push a bunch into each compartment of an ice cube tray, and top up with a little water. Pop in the freezer and you have yourself ready-to-use herbs for cooking! I love using these when making my coriander chicken - making a simple supper even simpler!
