Essential oil of Organic lime

Directions and use: Mix 1 drop of each essential oil in half a glass of warm water (37°) and gargle for 1 to 2 minutes. Repeat this treatment 2 or 3 times a day

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Directions: Melt the glycerine, butter and carriel oil in a bain-marie. When the mixture has melted, remove from the heat and whisk to emulsify. Add the remaining ingredients and emulsify again.

Use: Apply to ends of well towel-dried hair after shampooing. Do not rinse.

Directions: Pour the jojoba carrier oil into a bowl. Add the essential oils and jasmine absolute, blending well with each addition. Pour the fragrance into your roll-on using a funnel

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Directions: Scale and clean the fish, then cut into cubes approximately 3 to 4 cm square. Finely chop the onions and cut the tomatoes into small pieces. Mix the salt with the garlic and chillies (optional). Fry the pieces of fish in the hot oil for about 15 minutes, then remove them. Add the rest of the olive oil, then the onions and fry for 3 minutes, before adding the crushed mixture. After a minute, add the tomatoes and turmeric and cook for 2 minutes. Add the pieces of fish and a glass of water and cook, covered, for around 5 minutes. Add the essential oils at the end of cooking and mix again. You can serve this dish with white rice.

Directions: Preheat your oven to 200°C (gas mark 6-7). Place the lightly oiled brick pastry sheets in individual ovenproof ramekins. Bake until golden. Heat the olive oil in a frying pan. Fry the prawns over a high heat for about 2 minutes. Add the essential oils blended with 1 tablespoon of acacia honey. Stir well. Add the peeled, cored and thinly sliced apples, sugar and lime juice. Cook over a low heat until the prawns are cooked through. Season with salt and pepper. Place the nest in the centre of a plate. Fill with the sautéed prawns. Decorate with a few seasoned lamb's lettuce leaves.

Prepare the soup

Wash and spin-dry the spinach leaves. Cook them in boiling salted water until they crumble between your fingers. Cool quickly in iced water to retain their green colour. Drain and blend in a blender until you obtain the consistency of a purée. Bring the chicken stock to the boil, then add the olive oil, tarragon essential oil and the purée. Mix, season with salt and pepper.

Prepare the frogs' legs

Soak the frogs' legs in cold water with vinegar for 15 minutes. Drain. Dry in a cloth. Flour and fry in the grapeseed oil for a few minutes. Add the essential oil at the end of cooking and mix. Season with salt. Season with pepper. Arrange the frogs' legs around the plate, around 10 per person. Pour the soup over the bottom of the plate.