€6,50
Spiced oil with crispy curry leaves. Liven up a stamppot, scatter over a traybake, or mix through a mayonnaise, the possibilities are endless.
An Indian-inspired oil. Mustard seeds, nigella and cumin with chili flakes and kashmiri chili powder finished with crispy curry leaves. A real flavour bomb!
Real good on vegetables, soups or an egg sandwich
Ingredients: sunflower oil, curry leaves, chili, mustard seeds, cumin seeds, nigella seeds
Malaysian style sambal perfect for Nasi Lemak, funky trassi flavour but totally vegan.
Chinese style chili crisp with sesame seeds.
Use the oil to fry your eggs, then top with the crunch.
Spoon over noodles with a splash of black vinegar.
Add a dollop to spice up your stirfry.
Chinese style chili crisp.
Use the oil to fry your eggs, then top with the crunch.
Spoon over noodles with a splash of black vinegar.
Add a dollop to spice up your stirfry.
