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HOME-MADE CHILLI OIL

MAKES 250ml

250ml + 2 tbsp light olive oil

4 dried ancho chillies

3 tsp chilli flakes

Sterilised bottle or jar (see here)

Pour the 2 tablespoons oil into the pan and heat | Add the chillies and flakes and stir for 1 minute | Pour in the rest of the oil, turn the heat right down and warm through for about 5 minutes, being careful not to let the oil bubble | Take off the heat and cool to room temperature | Pour into the bottle or jar and screw on the lid | Use within 1 month