Oily charmer

Harvey Nichols has started stocking a range of flavoured olive oils made by the Spanish firm Borges and based on recipes created at the famous El Bulli restaurant.

I've been sent two bottles - a basil infused version which I've yet to try and a really well balanced and zingy soy and ginger oil which I've splashed on a couple of salads.

This weekend I'm using it at dinner party with prawns, wild rice popcorn, sprouts (the young shoots, not Xmas veg) and, if I can find it, a little Japanese dried seaweed.

I hope the flavours and textures work together. It would be a shame to waste such a fine oil.