Chilli and orange oil

Makes 400 ml (14 fl oz)

This dressing is so simple, yet so good. The orange in the oil counterbalances the kick of the chilli and makes for a slightly sweet dressing. We use it to brighten up a simple salad or pasta dish – you can even drizzle it over fresh avocado on toasted sourdough. Take advantage of the chillies while they are in season, and stock up for the cooler months.

Use

2 oranges

5 small, fresh, hot chillies

1½ cups (375 ml/13 fl oz) olive oil

Do

1	Using a vegetable peeler, carefully strip the zest from one orange. Try to keep each strip long, and avoid getting any of the bitter white pith underneath. Place the strips into a sterilised jar and set it aside.
2	Slice each chilli lengthways and remove the seeds if you prefer a milder chilli flavour. Add the chilli to the jar.
3	Zest your second orange and set it aside.
4	Heat the olive oil in a small saucepan over low heat until a few small bubbles start to form. Add the zest from the second orange. Let it steep for 30–40 minutes, ensuring that the oil doesn’t burn.
5	Strain the oil into your jar, over the zest strips and chillies. Make sure your zest strips and chillies are fully submerged. If necessary, top up with a little more olive oil, as exposed fruits will turn mouldy.
6	Place the lid on the jar tightly and store the jar in the fridge. The oil is ready for use in 2–3 days. It will keep for about 2 months in an airtight jar.

Remember to keep a jar on hand for a last-minute gift!