Fragrant Chilli Oil

This gloriously vibrant, Chinese-style chilli oil is perfect spooned over everything from noodles and rice dishes to grilled vegetables or roasted chicken. For a more fiery finish, leave the seeds in your chillies.

Hands-on time 15min, plus cooling. Cooking time about 1hr 5min. Makes about 700ml

 600ml vegetable oil

 4 star anise

 2 cinnamon sticks

 1 echalion shallot, roughly chopped  1tbsp Sichuan peppercorns

 150g mild red chillies, deseeded and roughly chopped

 1tsp caster sugar

 1tsp garlic granules

 100g chilli flakes, we used Sichuan

1 In a large pan over medium-high heat, heat the oil, star anise, cinnamon sticks, shallot and Sichuan peppercorns. As soon as the oil starts to bubble (with just a few bubbles rising up), turn down the heat to low-medium and cook gently for 30min.

2 Meanwhile, whizz the chillies in the small bowl of a food processor until finely chopped (or finely chop by hand).

Scrape into a small bowl and mix in 1tsp fine salt. Set aside until needed.

3 Strain oil into a heatproof jug. Discard the aromatics, then return the infused oil to the pan along with the salted chillies.

4 Cook over low-medium heat, swirling the pan occasionally, for 25-30min, or until the chillies start to deepen in colour. Remove pan from heat, stir in the sugar, garlic granules and chilli flakes.

5 Leave to cool completely, then check the seasoning, adding a pinch more sugar or salt if needed. Spoon into clean, sterilised jars (see GH Tip) and seal. Chill.

PER 1TSP SERVING 73cals, 0g protein, 8g fat (1g saturates), 0g carbs (0g total sugars), 0g fibre

TO STORE Chill and use within 1 month.