Ingredients

Infused oil:

700 ml vegetable/ sunflower oil

4 star anise

2 tbsp crushed szechuan peppercorns

5 slices fresh ginger, skin on

1 cinnamon bark

3 bay leaves

In a bowl:

½ -1 cup chilli flakes (depending how hot you like it)

1 tbsp chilli powder 

1 tbsp salt 

3 tbsp caster sugar

¼ cup sesame seeds

5 cloves garlic, minced 

Method

1. Place the ingredients for the infused oil in a saucepan and bring to a simmer. Turn the heat down so that it's barely simmering and let it cook for about 15-20 minutes. 

2. Place the remaining ingredients in a heatproof bowl, with a sieve over the top. You might want to place a heatproof mat beside the bowl and a wooden spoon to the ready.

3. When the oil is ready pour straight into the bowl making sure not to splash yourself! Remove the sieve with the discarded aromatics and place to the side. Stir the oil straight away so the garlic doesn't burn. Set aside and leave to cool. 

4. Pour into a sterilised jar and it should last up to 6 months!