Chilli oil

• 1 litre peanut oil
• 25 g large dried chillies, roughly chopped
• 50

Bring all ingredients to a simmer in a saucepan over low heat — do not boil. Cook gently for 30 minutes, then remove from heat. Set aside for 24 hours to infuse. Bring oil to simmering point slowly, then remove from heat. Cool completely. Strain through a fine-meshed sieve, discarding solids. Store in sterilised bottles and seal with a cork. Keeps indefinitely.