Homemade Chili Oil

• Heat the oil in a large saucepan. • Add the onions and bacon cooking until soft and the bacon has released some of its fat. • Stir in the garlic, celery and potatoes cooking for a few minutes, stirring to blend all the flavours together. • Add the beans and stock.

• Bring to the boil and simmer for 12-15 minutes (no lid). • Skim of any scum (greyish throffy stuff). • Stir in the fresh chopped herbs. Check the potatoes are cooked, season and serve. *For a tomato version add a tin of chopped tomatoes and reduce the stock by 1/2 pint. For convenience I’ve used tinned beans, to use dried beans soak overnight in cold water, rinse through and then simmer until tender. Drain and use. Don’t add salt during cooking as this makes them hard.

Home-made Chilli Oil

1 fresh red chilli, finely minced – spoon into a medium glass bottle and fill with virgin olive oil. Add a sprig of lemon thyme (optional) for added flavour. Pop on a lid, shake and leave for a day or two to infuse.

Recipe by Zena Leech-Calton © Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk

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