Strain the mixture in a sieve, reserving the oil, which you can use again for cooking.

Strain the mixture into a freezer-proof dish and freeze overnight.

Strain the mixture through a fine sieve and pour into 6 moulds, each about 150ml in capacity.

Strain the mixture into a bowl through a sieve to remove any lumps, then set aside to cool.

Strain the mixture then keep it in the fridge.