Argan Oil

Belazu have produced this strongly scented, nutty oil by cold pressing the seeds inside the nut of the Argan fruit. It's scent might remind you a little of walnut oil but it's high quality lends itself well to dishes in it's unadulterated form.

Drizzle over salads or couscous with a little lemon juice, or add to soups as a finishing touch. Belazu recommend puring a little of this oil over yoghurt and honey for breakfast. We found dunking endless strips of good bread into the oil equally delicious - it's just hard to stop once you've started. If you happen to have a breadmaker at home and use olive oil to make your bread, you could try experimenting with argan oil instead, as it gives machine-baked bread a wonderfully smooth, crumble-free finish.

Argan oil originated in Morocco and isn't the cheapest of oils as it's very labour intensive to produce. Don't add this oil to a searing hot pan for your stir fries as the richness of the Argan oil will be wasted. Keep this oil as a special dressing, or try a really Moroccon approach and make up some "Amlou" - a paste made of Argan oil, crushed almonds and honey. Try it on toast, Moroccon peanut butter style.