Far from being the exclusive purview of Michelin-starred kitchens, herb oil is a great tool for bringing some colour to simple home-cooked meals. With a blender, herbs, oil and maybe a coffee filter you can produce a beautiful emerald-green liquid that is ideal for drizzling over leek and potato soup or risotto.

There are a few different ways to make herb oil - some ways involve blanching herbs and others use them raw, some recipes heat up the oil and others leave it cold. If you want a complete deep dive into learning how to make herb oil from scratch check out our guide to making herb oil, or have a look at some of our herb oil recipes below.

This simple recipe for labneh topped with spiced roasted carrots is a great way to turn simple ingredients (carrots and yoghurt) into a beautiful side dish. It's topped with a bright green mixed herb oil and crunchy dukkah.

The beautiful vegan stew from George Ryle is topped with a simple and fresh unstrained basil oil. A whole bunch of blanched basil is simply blended with olive oil for a super quick herb oil.

This elegant GBC Kitchen recipe serves pan-fried coley with a decadent butter and white wine sauce. The plate is garnished with a mixed herb oil and crunchy deep-fried herbs.

This recipe from Stosie Madi uses an anise-forward tarragon oil to garnish an elegant starter of roasted celeriac cream, compressed apples and scallops. Her recipe for tarragon oil is also delicious on simpler seafood dishes like roast salmon or dressed crab.

This ajo blanco recipe from GBC kitchen makes a delicious lunch in summer, and is made almost entirely from store cupboard staples like stale bread, almonds, garlic, oil and vinegar. It's garnished with grapes, mixed herb oil and blanched almonds.

Like ajo blanco, this rye soup from Kuba Winkowski uses bread to thicken and flavour the soup. It's finished with a deeply-flavoured dill oil which is left to strain overnight. The base of the soup is a mixture of smoked beef tongue and Polish sausages, for a hearty, meaty flavour.

Megrim sole – also known as Cornish sole – is a great sustainable fish option. In this GBC kitchen recipe, a mixed herb oil is used as the base for a verdant herb aioli, perfect for spooning over the crispy fried fish and caramelised fennel.

These jet-black squid ink tortellini from Gabriel Waterhouse are filled with a fish mousse, and topped with a sweet apple purée and creamy vin jaune velouté. The dill oil and blanched sea herbs bring some pops of colour to this dramatic dish.