Chilli Crisp Oil

You’ll need

2 shallots finely sliced

8 garlic cloves finely sliced

2 cinnamon sticks

4 bay leaves 

300ml vegetable oil 

4 tbsp chilli flakes

Handful of dried Birdseye chillis crushed in your hands

1 heaped tbsp dark brown sugar

1 tbsp ground ginger

1 tbsp salt 

Method

1. Add the shallots, garlic, bay and cinnamon to a pan, cover with the veg oil and cook over a medium heat until the shallots and garlic turn to a golden brown.

2. Add the remaining ingredients to a bowl and strain the hot oil over the top

3. Allow the garlic and shallots to dry and crisp up, remove the bay and cinnamon.

4. Add the crispy shallots and garlic to chilli oil and allow to cool before putting into jars