How to make beetroot with crispy basil and mustard seed oil

Before it's past its best, make the most of any fresh basil you've got. Either fry it or turn it into pesto and keep as frozen cubes to use in soups in November, for a welcome summer flashback

The perfect way to ensure your basil keeps on giving (Photography by Julia Platt Leonard)

The basil plant in my garden is just holding on. It’s not long for this season, so it’s time to harvest what I can and make batches of pesto and basil oil.

Pesto I pop into ice cube trays, freeze and then store in resealable bags or plastic containers.

Drop one or two cubes into soups or stews in November for a welcome summer flashback.