Two recipes for the price of one - fruit sorbet and freezing herbs

Turn grainy melon into sorbet and frozen herbs into chimichurri....easy!

For the sorbet, take 500g of any bits of left over soft fruit - grainy melon, squishy raspberries or strawberries - better still go foraging for roadside blackberries.

Liquidise the fruit (hand blender or processor - or even mash with a folk) with 125mls of any sweet syrup (agave, honey, homemade sugar syrup, golden syrup) or 125g sugar.

Freeze for a few hours.

Liquidise again - or mash up with a fork.

Refreeze for a couple of hours.

Ready to serve!

To freeze the herbs - chop herb of choice, add a teaspoon to a freezable container (ice cube tray for example) and top with a tablespoon of oil.

Freeze and decant the pods into bags.

Keep going until you're well set for the winter.

For chimichurri - in summer of the depths of winter.

Take 10 pods (ie 10 teaspoons) of parsley and oregano (or coriander - to be honest, any herb you personally like will do but authentic chimichurri is parsley and oregano) and let them defrost and add a finely chopped hot chilli (deseed if you want it milder) with 1/2 teaspoon salt and pepper and 2 crushed garlic cloves.

Use as a marinade, to baste while cooking, or as a condiment.

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