Instructions: Using a rolling pin lightly hit each black and green olive to split without crushing completely.

Alternatively slit with a small sharp knife. (Stoned olives do not need cracking).

Arrange the black green and stuffed olives in layers in an attractive 1.2 litre glass jar.

Sprinkle each layer with coriander seeds and orange rind shreds.

Tuck a few sprigs of coriander down the side of the jar.

Warm the olive oil in a saucepan on the simmering plate to release the aroma then pour sufficient into the jar to cover the olives completely.

Tapping the far to release any air bubbles seal tightly and allow to cool.

Leave in a cool dark place for 1 month to mature.

To prepare the nuts toss them in the oil with the curry powder in a small roasting tin. Place on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners.

Cook for 8 minutes then turn the tray round. Add the seeds toss well and return to the roasting oven.

Check them after 8 minutes.

If they are not light brown stir well and cook for a further 3 to 10 minutes.

The nicest stuffed olives are those filled with anchovies or almonds. For a variation with an oriental accent flavour the nuts with 2 tsp chinese fivespore powder instead of the curry powder. aga tip: Leave the oven door slightly open during cooking so you can smell when the nuts are cooked. Make these perfumed olives at least a month before christmas to allow the olives to fully absorb the flavours. Serve with dunks or layer m small pots to use as gifts. The deliciously spicy nuts are wonderful served almost straight from the oven while still warm. Alternatively cool them and store in an airtight tin for up to 2 weeks (any longer and they go stale).

Makes 450g each

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