Once you’ve fallen for the unique lip-tingling qualities of Sichuan peppercorns, you’ll find it hard not to add them to all sorts ...

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 ...

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 ...

Are you the kind to drizzle — or dunk — some crispy chilli oil over everything? From ramen, to eggs, to sandwiches and even some staple dal chawal; there's really not a lot chilli oil doesn't create ...

This combo of protein-packed cottage cheese, refreshing cucumbers and fiery crispy chilli oil is ideal if you're not into topping your toast with butter, jam or anything else that skews too sweet.

Chilli and lime are two ingredients that can take vegetarian dishes to the next level. Their combination brings a perfect balance of heat and tanginess, making them an ideal addition to many recipes.

For decades, ketchup was the condiment king. But in 2026, Britain's plates are being taken over by something far hotter, ...

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 ...