How much powdered gelatine should I use?
Sainsbury’s sells fine leaf gelatine on their website (www.sainsburystoyou.co.uk), but if you cannot get hold of it, then try the following conversion: 1 level teaspoon = ¼ oz = 1½ leaves 3 level teaspoons = ½ oz = 3 leaves 6 level teaspoons = 1 oz = 6 leaves Q: Which are the best herbs for freezing? Each time I buy fresh herbs, say tarragon or coriander, I always have lots left over and I wondered if some herbs can be frozen satisfactorily. Most herbs freeze well – mint, parsley, chives, tarragon are all excellent – so it’s worth freezing any that you use regularly. They don’t need blanching but they should be washed and dried before freezing either whole or chopped. Whole: pack sprigs of the chosen herb into polythene bags and freeze. Tie sprigs of parsley, thyme and a bay leaf together for use where a bouquet garni is called for. Chopped: chop herbs finely and pack into ice cube trays, cover with water and freeze. Tip frozen cubes into a polythene bag and store in the freezer. Recom
