Sichuan Chilli Oil

Heady and fra­grant this glorious oil is made from a secret blend of spices. Read more


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Heady and fra­grant this glorious oil is made from a secret blend of spices, packed with numb­ing Sichuan pep­per­corns and uma­mi crushed Sichuan chilli pepper. 

A pantry staple that works its magic on an array of dishes, it is particularly delicious tossed through noo­dles, slathered over stir-fried veg or doused over bowls of hot broth. 

It was a combination of a love for Asian food and an understanding of cooking at a molecular level from a previous career in science that led Pippa Middlehurst to carefully create small batches of chilli oils in her kitchen during the 2020 lockdown. 

Approximately 150g

Rape­seed Oil, Chilli 12%, Sesame Seeds (SESAME), Sichuan Pep­per 2%, Soy Sauce [Soya Beans, Water, Salt, Dis­tilled Alco­hol, Koji Seeds] (SOYA), Salt, Spices, Flavour Enhancer: (E621).

Fillet Tail & Sichuan-Style Noodle Broth

A simple noodle bowl built around a good stock and some simple aromatics; topped with slices of tender fillet tail and a fiery chilli oil spiked with some distinctive tongue-numbing Sichuan pepper.

View recipe

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