• Coconut-vanilla caramel

    Coconut-vanilla caramel

    Makes: 1 jar

    Time: 30 mins

    Heat 100ml golden syrup, 75g coconut oil and 150g demerara sugar in a medium pot and bring to a boil. Remove from heat and stir in a pinch of salt, seeds from 1 vanilla pod and 125ml (½ cup) double-thick cream. Return to medium heat and simmer until the sauce is golden and thickened, about 5 minutes. Pour into a sterilised glass jar (the sauce will keep in the fridge for up to 3 months). Serve over vanilla ice cream (or eat straight from the jar!).

    Coconut-butter coffee

    Coconut-butter coffee

    Makes: 1 cup

    Time: 10 mins

    For a frothy, energising start to the day, begin by adding 1 cup (250ml) hot black coffee to a jug. Add 10ml (2 tsp) coconut oil and 10ml (2 tsp) unsalted butter to the coffee. Blend well using a stick blender (the mixture should be frothy and emulsified). Stir in a little vanilla extract, if desired, before enjoying as a morning pick-me-up.

    Garlic and herb coconut “butter”

    Garlic and herb coconut “butter”

    Makes: 1 log

    Time: 15 mins + 45 mins, to firm up

    Combine 225g softened coconut oil, 2 peeled and crushed garlic cloves, a small handful each: fresh basil leaves, fresh parsley leaves and fresh thyme leaves. Stir well to combine, season to taste with salt and freshly ground black pepper and shape the mixture into a log. Wrap the log tightly in cling film and pop into the fridge until firm, about 45 minutes. To serve, slice the log into discs and place atop hot steak or pan-fried fish.