You have reached your maximum number of saved items. Remove items from your saved list to add more. Pick up a pack of fresh wonton wrappers and a lethal-looking bottle of chilli oil - the one with ...

Homemade chilli oil must be stored in the fridge and used within a week of making. Commercially produced chilli oils are heated to high temperatures which kill any bacteria and so they can be stored ...

Two of Australia’s award-winning ingredients take centre stage in chef Karena Armstrong’s simple buffalo mozzarella and ...

This cauliflower dish is a love letter to one of my very first creations: my macadamia chilli oil. I still remember the day I first made it; the kitchen filled with the smell of roasted macadamias, ...

Created by Jai Shaikh, head chef at The Wolseley City, London, this creamy soup combines the rich, earthy taste of celeriac with a warming kick of chilli oil. It’s a classic, easy-to-make winter ...

The combination of sweet and spicy flavors brings joy to various culinary traditions worldwide. Common ingredients such as honey and chili can elevate traditional meals with ease, turning the ordinary ...

This crunchy, spicy wonder has made a fortune for its Chinese creator – and inspired hundreds of British-Asian versions. Time to get tasting … Walk down the specialist aisle in most British ...

Drizzled over fried eggs. Spooned on to instant noodles. Trickled around the rim of a spicy margarita. Crispy chilli oil – and Lao Gan Ma specifically – is quickly becoming the only way to upgrade any ...

This is a go-to quick and easy lunch that is ready in minutes. You can use any gyoza you like – both meat and veggie options work well. Homemade chilli oil must be stored in the fridge and used within ...