Crispy chilli oil

Use a pair of kitchen scissors to cut open the chillies then remove and reserve the seeds. Pulse (or grind with a pestle and mortar) the skins, discarding any stalks, until the consistency of shop-bought dried chilli flakes. Tip into a large bowl. Toast the szechuan peppercorns, cumin seeds and black peppercorns in a frying pan until smelling toasty, then tip into the spice grinder and whizz into a powder. Tip into the bowl with the star anise, peanuts, ginger, salt and sugar, as well as half of the reserved chilli seeds, or more if you prefer it hotter.

Heat the groundnut oil until shimmering and put a metal sieve over a heatproof bowl. Cook the shallots for 4-5 minutes, stirring, until crispy, golden and caramelised. Carefully pour the oil and shallots through the sieve into the bowl and leave to drain for a minute. Carefully pour the oil back into the pan and heat until shimmering again. Add the garlic and cook for 1-2 minutes until golden, but not too dark, then pour through the sieve. Tip the shallots and garlic into the bowl with the chillies, and cool the oil for 10-15 minutes until warm but not hot, then pour this into the bowl and mix well.

Divide this between two 250ml sterilised jars and allow to cool completely. It is ready to eat once cool, but will keep in the fridge for a month.