If you are used to enjoying your mouth-tingling, crispy garlic chilli oil from a jar, things are about to step up a gear. In just ten minutes you can make up a nice pot of this hot, crunchy pungent condiment and never leave avocado toast, fried egg, steak or plate of gyoza lonely again.

For a medium sized pot
10 minutes preparation
30 minutes cooling

200ml sunflower oil
5 or 6 garlic cloves finely chopped (about 3 tablespoons)
1 tablespoon finely chopped ginger
1 or 2 teaspoons chilli flakes (more or less, depending on how hot they are and how hot you like your oil)
3 or 4 tablespoons peanuts, lightly crushed
2 tablespoons sesame seeds
1 tablespoon soy sauce
1 tablespoon maple syrup

Heat the oil in a small pan and fry the garlic. Take it off the heat just as it becomes pale golden – it will continue to fry, so be careful not to cook it too much at this stage.

Add the chilli and stir, then the ginger, the sesame and peanuts, and finally the maple syrup and soy sauce. Leave to cool and infuse, stirring from time to time. Check the seasoning, then pour into a jar with a lid. The flavours will continue to develop over the next day.