• The classic pea-and-ham soup
• The modern pea-and-ham soup
• The healthy pea-and-ham soup
• Panfried baby hake fillets on a bed of spring greens

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, but if you don't have one, pop the herbs or spices in a cool oven until dry or even leave them in the sun for a couple of days.

Once crispy dry, give them a slight crush to release the essential oils.

Keep it simple by using only one flavourant 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