Red Miso Oil


  • 125 ml (4 fl oz/½ cup) vegetable oil
  • 15 g (½ oz) red miso
  • 5 g (⅙ oz) sweet paprika


Place all the ingredients in an upright blender and blend until well combined. Pass through a fine sieve. Set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge.