• Phyllo pastry sheets smothered in rich chocolate ganache and topped with plum slivers
• Butternut, sweet potato and coconut pot pies
• Date and crème fraîche open sandwiches
• Parmesan pear tarte tatin with walnut clusters
• Beetroot and goat’s milk cheese tart with granadilla dressing

Infuse your olive oil

It’s easy to make your own infused olive oil, but take care when using fresh ingredients as anything that contains water (even in small quantities) – such as garlic, lemon peel, fresh peppers or fresh herbs and spices – can encourage the growth of botulism, resulting in a potentially toxic brew.

Far more advisable is to dry your flavouring ingredients before adding them to the oil.

This is easily done using a food dehydrator – alternatively, leave them in the sun for a couple of days, then give them a slight crush to release the essential oils. Keep it simple by using only one flavorant at a time – the oil will pick up the flavour in a week or two, which will intensify over time.

Try these great flavorants:

Basil • Bay leaf • Cardamom • Chervil • Chives • Cinnamon • Cloves • Coriander • Cumin • Dill • Juniper • Marjoram • Mint • Nutmeg • Orange or lemon peel • Oregano • Parsley • Rosemary • Star anise • Sundried tomatoes • Tarragon • Thyme