Half a vegetable stock cube
1 tbsp white wine
1 tbsp olive oil
1 tbsp clear honey
A handful each of fresh parsley, thyme and oregano
75g/2½ oz white bread
A pinch of salt

Dissolve the stock cube in 150 ml/5 fl oz of boiling water.

Finely chop the fresh herbs.

Cut the crust off the bread.

Put all the ingredients in a food processor and blend until smooth.

Serve.