Sichuan Chilli Oil

Place the chilli flakes, Sichuan pepper, star anise, cinnamon stick, sesame seeds, fennel seeds and bay leaves in a large heatproof bowl and mix together.

Pour the oil into a saucepan, add the ginger and garlic and warm over a medium heat to 180°C (350°F). If you don’t have a thermometer, you’ll know the oil is ready when the garlic and ginger begin to turn a light golden colour around the edges.

Carefully pour the hot oil over the chilli mixture – it will bubble up slightly. Using a metal spoon, stir the oil through the chilli mixture to make sure everything is evenly cooked. Leave to infuse for 1 hour before removing the star anise, cinnamon stick, bay leaves, ginger and garlic.

Store the oil in a clean jar. It’ll be fine on the bench for a few weeks, or in the fridge for a few months. Not that it will last that long.