Chilli oil is great with everything. Vegetables, meat, rice. And although you can find good chilli oil in shops and on markets, it's fun to make it yourself. You can play with ingredients, so this is more or less an idea. Feel free to add or leave out ingredients.

I start with 3 shallots and 5 cloves of garlic. Slice them and cook them in olive oil for about 30 minutes. They need to get a nice, golden brown colour, not too dark. Remove them from the oil, and let them dry on kitchen paper. Keep the oil, you will need it later.

Grind a table spoon of Szechuan pepper, tear 10 dried Szechuan chilli's into pieces, mix them with some grated ginger and a tablespoon of Maldon salt (make it half table spoon if you use another type of salt) Add two tablespoons of Gochugaru (Korean chilli powder) Put these all in a large glass or steel bowl. You need to have some room as you will be adding hot oil. Heat around 400ml of peanut oil to 180 degrees. Add it to the bowl with the spices. When the bubbling stops, add the oil you used for the shallots, a bit of sesame oil and a bit of soy sauce. Let it cool down, and add the shallots and garlic to the mix.