They are the secret weapon in the kitchen: flavoured oils add a new dimension of flavour to vegetables, grilled meat, poultry and fish.

Ingredients

1 litre extra virgin olive oil 20 - 30 dried cascabel chillies or other mild dried chillies 1 red onion 3 sprigs of oregano 3 sprigs of thyme 3 bay leaves

Preparation

Preheat the oven to 175° C. Quarter the onion and place in a heavy cast iron pan or roasting tin with the other ingredients, the chillies should be just covered with oil. Cover with aluminium foil, roast for 90 minutes, remove and leave to cool. Strain the oil and store in a bottle in the fridge. Stays fresh for several months.