Chilli Sauce

 2 large red chillies, deseeded and chopped

75g ginger, peeled and roughly chopped

125 ml grape-seed oil

1 tsp caster sugar

1 tbs soy sauce

Chop the chilli and ginger in a food processor until finely chopped.

Heat oil in a frying pan on high heat until the oil shimmers. Reduce the heat to low-medium, add the chilli and ginger and cook, stirring regularly, for about three minutes.

Add the sugar and cook for a minute, stirring regularly.

Add the soy sauce and stir to combine.

Reduce the heat to low and cook, stirring, for 10 minutes.

This sauce will store in an air tight container in the refrigerator for up to a week.

Try this served with scrambled eggs topped with thinly sliced spring onions and a dash of soy sauce.

Try this with fried rice.