6 red chillies, seeded and finely chopped
25 g (1 oz) fresh flat-leaf parsley, chopped
1 garlic clove, peeled and finely chopped
Maldon salt and freshly ground black pepper
120 ml (4 fl oz) extra virgin olive oil
Combine the chillies, parsley and garlic. Season with salt and pepper, and pour the oil over the top.