Spring Onion Oil

• 250 ml (9 fl oz/1 cup) vegetable oil
• 6–8

Put the oil and spring onions in a saucepan over medium heat. Cook the spring onions for about 2 minutes, or until the oil just starts to simmer, then remove the pan from the heat and allow to cool. Strain the oil into a jar. The spring onion oil will keep for up to 1 week in the fridge.