Strawberry Oil

• 250 g (9 oz) strawberries, hulled
• 120 ml (3¾

Place the strawberries and oil in an upright blender and pulse until the berries are roughly puréed. Pour into a vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in the refrigerator for 12 hours to infuse.

Hang the contents of the bag in muslin (cheesecloth) over a bowl. As the liquid passes, the oil will separate from the strawberry