I love chili oil. It is such an easy way to add flavour and heat to a dish. My cupboard above the stove is full of different flavoured oils: white truffle oil, lemon oil, basil oil, garlic oil, rosemary oil and my favourite chili oil. I love to drizzle it over meaty portobello mushrooms and cherry tomatoes just before they go under the grill. Fabulous breakfast topped with a poached egg. A few weeks ago I ran out of my shop bought chili oil and it occurred to me that, while that oil was nice, it was very one dimensional.