Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
In a blender or small food processor, blend together the garlic, ginger, peppercorns, coriander and cumin seeds, and 1 tsp of salt to a rough paste, adding a tbsp of water to help everything move a bit more easily.
Put 1 tbsp of the oil into a frying pan over a medium heat. When it is hot, add the mixture to the pan and cook for 4-5 minutes, stirring constantly to make sure nothing burns. Add the chilli and mix everything through, then turn off the heat and set aside to let the flavours mellow a little.
Meanwhile, heat 150ml of the oil in a pan until it is very hot (test it by dropping in a tiny amount of the mixture – if it’s hot enough, it will sizzle). Put the frying pan back over a low heat and carefully pour the hot oil into the pan. Stir briskly for 4-5 minutes – keep a close eye on it and take it off the heat immediately if it starts to burn. As soon as the chilli darkens to a rich reddish-brown, it is ready. Quickly decant the sepen into a serving bowl and keep stirring for a further minute, then add the sesame oil and stir it through. Allow it to cool a little before serving.