Salty, toasted and fiery, this is essential for everyone’s store cupboard. Make. a batch and keep it handy so that you can transform, an otherwise boring meal, into something worth raving about.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Lightly toast the sesame seeds over a medium heat in a heavy based frying pan, until lightly golden.
Add chilli flakes, olive oil and salt to the pan and turn down the heat. Allow the oil to gently heat and toast the chilli flakes for about 5 minutes. The flakes should slightly darken, but be careful that they don’t blacken. Once the oil smells fragrant and the flakes have toasted, immediately transfer to a sterilised glass jar for storage.
Allow to cool, and store—keep it handy so that you can quickly liven up meals with some heat.
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