Sun-dried tomato and olive tapenade

Step 1: Toast 2 ½ oz pecan nuts in a dry frying pan over a medium-low heat for 3–4 minutes until fragrant. Let them cool.

Step 2: Blend 5 ½ oz sun-dried tomatoes, 1 ¾ oz black olives, the pecans, 2 tbsp red wine vinegar, 1 tbsp fresh oregano, 1 tbsp fresh basil leaves, 1 tbsp brown sugar, ½ tsp ground black pepper and ¼ tsp salt until fairly smooth. Sun-dried tomatoes and olives are already salty, so taste before adding more.

Step 3: With the motor running, pour in ¼ cup extra virgin olive oil gradually until the tapenade is the consistency you like.

Step 4: Toss through freshly cooked, drained pasta with a splash of the cooking water, or stir a spoonful into a bowl of vegetable soup or an omelette.

Step 5: Store it in a clean jar, covered with a thin film of olive oil, in the fridge for up to a week. For longer, spoon it into a sealable container and freeze; you can scrape out a single spoonful without thawing the lot.