Chilli and herb oil

Makes: 1 bottle (approximately 500ml)
Prep time: 10 minutes
Cook time: 5 minutes

6-8 red chillies
assortment of fresh herbs (rosemary, oregano and thyme)
1 tsp black peppercorns
500ml good quality olive or rapeseed oil

• Split chillies in half lengthwise and de-seed (or leave the seeds on if you prefer a spicier oil). Pack chillies, herbs and black peppercorns into a sterilised glass bottle.
• Heat oil to approximately 40°C and fill the bottle. Store in a cool place and let the flavours infuse. Use within 6 months.

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