Use the recipe below to make a crispy chilli oil that can be used to top everything from poached eggs and ham and cheese toasties to fried rice and noodle soups.  Alternatively, to make a quick crisp without fresh ingredients, simply heat 4 tablespoons of vegetable oil and fry 2 tablespoons of Chilli Crisp Blend for 3 minutes. This blend can also be used as a dry rub, or stirred into dips and dressings.

CHILLI CRISP OIL

Ingredients:

• 200ml vegetable oil
• 5 cloves garlic, finely chopped
• 2 tbsp freshly grated ginger
• 5 spring onions or 1 small onion, finely chopped
• 1 tbsp sea salt
• 2 tbsp Herbie’s Chilli Crisp Spice Mix
• 2 tbsp tamari or soy sauce
• 1 tbsp sesame oil

Instructions:

1. Heat oil until tiny bubbles start to appear.
2. Add garlic, ginger and spring onions.
3. Reduce heat to medium and fry for 8-10 minutes until vegetables are shrunken but not burnt.
4. Add salt and Chilli Crisp and fry for a further 3 minutes, stirring occasionally.
5. Turn off heat and add tamari and sesame oil.
6. Allow to cool before storing in a jar for up to 3 months in the fridge.

Ingredients: chilli flakes, golden sesame seeds, sea salt, Sichuan pepper, urfa biber, onion, garlic, smoked paprika, cassia cinnamon

Heat level: 9/10