Lemon Oil

• pared rind of 3 lemons, pith removed
• 1 stalk lemongrass, halved lengthways and cut into 2.5cm/1in pieces
• 250

Place all the ingredients in a food processor and pulse until the rind and lemongrass are 3mm/⅛in thick.

Transfer to ajar and leave to stand for 2 days at room temperature. Decant and store the clear oil in the fridge or freezer for up to 2 months, however the flavour will gradually dissipate.