CRISPY CHILLI OIL

Ready in 10 minutes

INGREDIENTS

450ml rapeseed oil

10 garlic cloves, finely sliced

1 x 27g pot Bart’s Chilli Flakes

1 tbsp Maldon Sea Salt

1 tbsp golden caster sugar

METHOD

1. Tip the chilli flakes into a large sterilised jar, add the salt and sugar and set to one side.

2. Pour the oil into a saucepan and heat to 160C – a piece of bread should become crisp and golden in one minute at this temperature if you don’t have a thermometer.

3. Add the garlic and cook for 2-3 minutes until fantastically crispy. Carefully pour into the jar – it will bubble and splutter so take it slowly. Stir and allow to cool before sealing with a lid.

4. Allow to stand for a couple of hours before using to allow the flavours to develop. Store in a cool dark place for up to three months.