Burnt Chilli Oil

• 100 g (3½ oz) green and red chillies
• 50 ml (

Burn the chillies, with their seeds in, over hot coals or in a hot pan until black. Place in a vacuum or cryovac bag with the walnut oil and seal. Cook in a water bath at 65°C (149°F) for 4 hours. Leave at room temperature until the next day, then strain.