This one we concocted for a specific dish, the coconut-cumin pancakes. It’s made in the same way as the basil oil and the same storage instructions apply. Take a half litre of olive oil, blend it with a handful of washed coriander and the grated rind of one lime. The combination of coriander and lime give a light, heady and fresh sheen to a dish with lots of intense, long-cooked flavours and dense starchy foods.