This lovely oil goes very well drizzled over pan fried fish and, especially, seared scallops. We use it in Pan Roasted Scallops with Cauliflower Puree, Black Pepper Oil and Sherry Caramel

100ml light olive oil or light vegetable oil

30 black peppercorns, crushed

1 sprig of thyme

• Warm all the ingredients very gently in a pan for 30 minutes. Do not allow to boil. Allow to cool in an airtight jam jar