• 400 ml (14 fl oz) vegetable oil
• 10 g (¼ oz) native pepper berries
• 200 g (7 oz) young, green pine needles, fresh from the tree
• 10 g (¼ oz) salt

Put the oil in a saucepan and add the native pepper, pine needles and salt. Cover the pan and place over low heat, keeping the oil at about 58°C (136°F) for 3 hours. Leave to cool, then pour the unstrained oil over the chilled smoked oysters.

Keep the oysters in the oil in the fridge for up to 1 week to allow them to take on the pine flavour before serving.