Essential oil of ORGANIC Bourbon Vanilla Oleoresin

Use: Diffuse in the bedroom in the evening for at least ten minutes.

Method: Melt the butter and wax in the plant oil and glycerine in a double boiler. When the wax has melted, remove from the heat and wait for the mixture to cool. Add the vanilla extract and essential oils, then mix with a hand blender. Immediately pour the mixture into a 15 ml jar before it hardens.

Use: Apply a dab of the solid product to the inside of the wrists and the neck.

This recipe from the late 19th century illustrates an art of living, and a particular way of perfuming oneself. Perfume hides in the folds of dresses, petticoats, letters... At the bottom of a handbag, the handkerchief is the olfactory sign of its owner's personality: you give it to your lover or drop it carelessly so that the suitor is inspired by it - literally - and brings it back, you hold it to your nose to remind yourself that you are beautiful and desirable. Perhaps this nostalgic recipe will make you want to return to these refined fashions, or maybe you'll stick to disposable paper handkerchiefs, flavoured with mint or synthetic lemon! Put a few drops on your handkerchief and on your gloves, and you can also use it on your body. It's both fresh and sensual. Rose, amber and civet make it long-lasting, while lavender and vetiver lighten it a little. Choose lace handkerchiefs for the ultimate effect.

Method: Mix and leave to stand for a month in a cool place away from light. To cold filter, leave the bottle in the freezer overnight, then filter through a fine paper filter. Your perfume is now ready, but it's best to leave it to mature for a few months before use.

Serves 4 - Preparation: 15 minutes - Steeping: 30 minutes - Cooking: 4 minutes

Method: Ask the fishmonger to remove the scallops from their shells. Wash them and gently remove the frill, along with the coral if you don't like it. Carefully pat the scallops dry on kitchen paper and place in a shallow dish. Mix the olive oil with 3 drops of lemon essential oil and 2 drops of vanilla extract and pour over the scallops. Cover with cling film and leave to marinate in the fridge for 30 minutes. Preheat the oven grill. Cut thin slices of lime and thread onto skewers, interspersing them with the scallops. Sprinkle with sesame seeds and grill for 4 minutes, placing the skewers about 10 cm from the grill. Serve with a salad of aromatic herbs or fragrant basmati rice to which you have added two drops of vanilla extract just 2 minutes before the end of cooking time.

Serves 4

Preparation: Mix the eggs and wholemeal sugar in a bowl. In a second bowl, add the semi-wholemeal flour and make a well in the centre. Pour in the beaten eggs, then stir in the almond milk, olive oil and sunflower oil, stirring constantly with a wooden spoon until the mixture is smooth. Add the salt, Petitgrain essential oil and Vanilla essential oil. Cover and leave to rest for 1 hour before baking in a waffle iron. Suitable for those intolerant to Cow's Milk Protein. Serve sprinkled with icing sugar.

Serves 4 - Preparation: 20 minutes - Cooking time: 10 minutes

Method: Bring the milk to the boil. Remove from the heat and add the honey mixed with the Vanilla extract and Lavender essential oil. Break the eggs, separating the whites from the yolks. Whisk the egg yolks with 60g sugar until the mixture whitens. Pour in the hot milk, stir and cook over a low heat until the cream coats the spoon. Pour into a bowl and leave to cool. Beat the egg whites until stiff. When they are almost stiff, add 30g of sugar and continue whisking for 2 minutes. Bring a large pan of simmering water to the boil. Scoop out spoonfuls of egg whites and carefully drop them into the water. Poach for 15 seconds on each side; drain on kitchen paper. Place the floating islands on the cream and serve chilled. If available, decorate the egg whites with a few lavender flowers.

Serves 4 - Preparation: 30 minutes - Cooking time: 30 minutes - Chilling time: 3 hours

Method: Break the eggs, separating the whites from the yolks. Melt the broken chocolate in a bain-marie or in the microwave, then add the butter, cinnamon essential oil and the two egg yolks, one after the other. Whisk the egg whites until stiff and fold directly into the mixture, taking care to lift it. Chill for at least 3 hours. Squeeze the lime and grate the zest. Peel and core the pears and place in a saucepan. Cover with water and add the sugar, vanilla extract, juice and a little lime zest. Leave to simmer for 30 minutes. Remove the pears, reduce the juice for 10 minutes and pour over the pears. Serve with the chilled chocolate mousse.

Serves 4 - Preparation: 15 minutes - Cooking time: 40 minutes

Method: Remove the skin from the chicken pieces. Peel the shallots and brown them in olive oil. Add the chicken pieces and turn them over to sear both sides. Add the tomato pulp, honey with the essential oils incorporated, soy sauce, salt and pepper. Cover and cook over a low heat for 30 minutes, stirring occasionally. Stir in the pine nuts. Serve with steamed potatoes or boiled green cabbage with a knob of fresh butter.

Serves 4 - Preparation: 15 minutes - Cooking time: 2 minutes - Chilling time: 1 hour

Directions: Wash the fruits, peel them and chop the larger pieces into chunks. Bring 100 ml of water to the boil, add the verbena leaves and let infuse for 5 minutes off the heat. Strain, add the essential oils previously mixed with the sugar, and allow the sugar to dissolve. Pour the syrup over the fruits, stir and chill for 1 hour before serving.