When we asked him how to make everything taste just that little bit better, the answer from Fabian Fuchs, head chef at the EquiTable restaurant in Zurich and a V-ZUG ambassador, was: add herb-infused oil. He likes to use a little oil infused with green herbs to flavour salads, soups and meat.

It’s easy to prepare using the Thermomix:Use equal amounts of herbs and sunflower oil and blend for 8 minutes at 60 degrees. If you don’t have a Thermomix at home, you can just heat the oil gently and then blend it well.

Asked whether or not he sieves the oil, Fuchs says, “yes, I sieve it. You can keep it in the fridge for about two months, then after that I freeze it.”

Incidentally, his favourite dish made using herb-infused oil is spelt risotto, drizzled with wild garlic oil.

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