Drizzle it for a little sizzle or slap it on thick for a BOMBAstic hit of roasty chilli and a proper Italian measure of garlic. Assertively spicy, a dollop of this oil brings the buzz to bowls of pasta, slices of pizza and any good egg.

Eat me:

• Drenched over biang biang noodles
• Drizzled over a slice of margherita 
• Spooned into the base of a spicy stir fry or fresh pasta sauce 

Ingredients: Dried red chilli, rice bran oil, sugar, balsamic vinegar, garlic, red wine vinegar, salt.

Storage: After opening, refrigerate and consume within 3 months. See bottom of jar for best before date.