Lemon and Fennel Oil

Method

Put 500ml (17fl oz) extra virgin olive oil, the pared rind of 2 lemons and 1tsp lightly crushed fennel seeds into a non-metallic bowl. Cover with clingfilm and store in a cool, dark place for a week. Strain through a sieve lined with kitchen paper into a jug, then pour into sterilised glass bottles. Add a few fennel seeds and some lemon peel to the bottle to decorate.

Keeps for up to three months in a cool, dark place