• 1 litre extra virgin olive oil a small handful fresh green cayenne peppers
• 5 or so scotch bonnet peppers
• 3 cloves garlic, peeled
• 1 sprig rosemary a bunch of thyme
• 1 tablespoon black molasses

Heat 5 cm of the oil in a large saucepan. Meanwhile chop the cayenne peppers, scotch bonnet and the garlic and add them all to the hot oil. Add the rosemary and the thyme.

Simmer for 10–15 minutes, then add another 5 cm of oil and simmer for another 10 minutes. Repeat the process until the oil is all in the pot.

Finally add the molasses and allow to simmer for a final minute or two. Take the pan off the heat and leave to cool a little before you strain the oil through a funnel into a sterilised, sealable glass bottle. Push some of the herbs into the bottle for effect.

Use on pizzas, stir-fries or salads.