Posted: 14/09/2013 at 13:03
This year I have made: pesto with basil/parsley and I have frozen parsley and basil in sandwich bags- it crumbles into sauces etc straight from the freezer. I've also made jams/cheeses (blackberry and gooseberry cheese has been good this year).
We've had a glut of corgettes and tomatoes this year so have had roasted,fried and chargrilled corgettes (with chilli, mint and basil garnish ...mmmm), corgette cake, 'coleslaw' made with grated corgette, carrot and apple mixed with plain yoghurt and a bit of parsley.
Tomatoes...roasted, microwaved and on toast, but mostly just raw with a sprinkle of salt and pepper and some basil.