Crack, break or chop the shells into pieces (approx the size of a thumb nail).

In a large heavy based pot over high heat add a few tbsps of olive oil and sauté the carrot, onion and celery until soft.

Add the shells and tomato paste and continue to cook a further 5-8 minutes.

Carefully pour in the remaining oil, add the bay leaves and thyme, make sure that all the ingredients are covered in oil, you may need to add more than a litre depending on the shape and size of your pot.

Leave on high heat for 5 minutes and then reduce to low and allow to cook for at least 3 hours.

Turn off and allow to cool for at least 2 hours.

Once cooled strain though a colander and allow solids to drain of all the oil.

Discard the solids and strain the liquid through a fine chinois at least twice.

Once oil is completely cooled down transfer it to a bottle and it will keep in the refrigerator for a couple of months.

When using the oil in recipes you will need to remove it from the fridge about an hour before you need it so it can become liquid again.

Use it as the oil called for in any seafood pasta dish, such as spaghetti vongole or linguine with squid.

Toss it through any al’dente pasta along with a little chopped parsley.

Drizzle it on top of any soup.

Cook scrambled eggs with salmon in it.

Once you understand the flavours in it, let your imagination run wild with where you use it.