- Slow cooked oriental crispy pork belly

- Stir frys

- Prawn stir fry

- Roast chicken legs with halved potatoes

- Spicy Butternut soup

- Slow-cooked oxtail with five spice and tamarind

- Linguine with pancetta and courgette




Start off stir frys or any onion based dish from spaghetti bolognese to shepherds pie, soups and stews etc with a tea spoon or two of David's Chilli Oil.

Just experiment and add to a variety of different dishes during the cooking process. Incorporate into your own style of cooking.




Add to roast veg and meat dishes.

David's Chilli Oil is a great condiment for cheese dishes, salads, oriental/asian dishes, sandwiches and pasta sauces.

Marinating meat and fish for the grill or barbeque is simple as no other ingredients are required.

 Add to Vegetarian dishes for real taste depth.


This versatile recipe can be done with pork belly, chicken wings, legs and thighs or spare ribs:




Slow cooked oriental crispy pork belly

Good size slab of pork belly from the butchers (scored) on or off the bone

1 table spoon David's Chilli Oil

8 cloves garlic ( finely chopped )

2 inches ginger ( finely chopped )

2 tablespoons light soy and one dark soy                             

1 tea spoon tomato puree

1 table spoon red wine vinegar

1 table spoon sugar or honey

1 tea spoon five spice powder


Cook at about 140 degrees C for 2 1/2 hours.

Place pork in sink and pour a whole kettle of boiling water all over skin and rub in sea salt.

Mix all ingredients together in a roasting dish with a dash of water. Place  pork belly in the roasting dish being careful not to touch the skin with sauce mixture.

Check occasionally to add a little water. You don't want the sauce to dry up!

Finally ( if oven has not achieved this ) grill to achieve  crispy skin: CRACKLING.

Serve with steamed, roasted or stir fried vegetables accompanied by noodles or steamed rice. 

Garnish with fresh coriander and spring onions.

Add more David's Chilli Oil once plated for a seductive and intensely flavoured heat.










 Stir Frys

About 2 - 400g beef, pork, chicken or prawns


1 tablespoon David's Chilli Oil
1 tablespoon light soy
1/2 tablespoon dark soy
1/2 teaspoon five spice powder
1/2 teaspoon corn flour
1/2 tablespoon red wine vinegar, chinese rice wine or mirin.
pepper to taste

With clean hands thoroughly mix marinade with meat in a bowl.
Cover and refrigerate for twenty minutes or longer.

Ingredients - Experiment with different veg

Two tablespoons ground nut oil or veg oil
1 large or two medium brown or red onions (roughly chopped)
1/2 bulb garlic (finely chopped)
Thumb size piece ginger (finely chopped)
250 g chestnut (quartered) or oyster mushrooms (torn)
2 peppers (any colour cut in strips or small diamond shapes)
250 g green beans (halved and blanched in boiling water for 20 seconds)
Bunch coriander
1/2 lemon
1 tablespoon honey or 1 teaspoon sugar

Cooking is all about the senses - look, touch, feel and smell. Timing and heat setting is the key. Recipes can only be a guide.

Add the slowest cooking vegetables first.

Turn on the gas to medium and heat the wok for 1 minute before adding the oil (the base of the wok needs to be very hot before any ingredients go in.
Turn the gas up to just under maximum.
Pour in 1 table spoon of the oil and swish round the wok.
When it starts to smoke add the meat.
Leave the mixture still for thirty secs to a minute to give the meat a chance to brown and create caramelised edges.
Now turn mixture upside down with your chinese scoop style spoon or thin slice and again leave for another minute to brown.
Stir the meat round for a further two minutes or until the juices appear.
Transfer the meat (and scrape all the juices) to a clean bowl, cover and set aside.
Repeat the heating of the oil process exactly as before and throw in the onions.
Leave to sizzle for a few secs (do not burn) and stir fry for one minute.
Then add the ginger.
Add the garlic.
Maintaining a high heat throw in the mushrooms.
Then the beans.

Then the peppers.
Turn down the heat and add the meat.
Mix whole mixture together and add a little more light or dark soy to taste, a table spoon of honey or teaspoon of sugar, half a lemon and some water to loosen the whole mixture and create a little sauce.

Serve on a bed of rice or noodles and garnish with lots of chopped coriander.

Drizzle David's chilli Oil over the top.

Egg or rice noodles will do. Just boil them till al dante (just uncooked), rinse in a colander with cold water and stir fry them in the wok with a little oil. Add a little light and dark soy while stirring and some chilli oil. Stir untill piping hot and add a dash of water for a luxurious glistening finish.

Many variations of vegetables can be used in this recipe according to taste and availability such as cabbages, chinese vegetable e.g choi sum, pak choi and chinese leaf, carrots, green beans, peppers, broccoli, bean sprouts, snow peas and chillies.

 Prawn stir fry ( By Teresa Tsang )

10 x Tiger prawns

100g sugar snap peas

1 x red bell pepper

1 x red bell pepper

2 gloves minced garlic


 1 x tbsp David's Chilli Oil

 1tsp light soy sauce

1 tsp dark soy sauce

pinch of caster sugar

level tbsp of corn starch

1. dice red bell peppers

2. add 1 tbsp of chilli oil and stir fry the suger snap peas and pepper for a minute or two, before putting aside

3. heat the work for the second time, and add another tbsp of chill ioil and pan fry the prawns in high heat, once opague and remove from pan

4. you should be able to keep using the same pan, and if there's enough oil.. add the mince garlic, fry it quickly but do not burn it..

5. add the vegetables

6. add the prawns

7. add the dark and light soy sauce & sugar and fry for a further minute

8. loosen the corn starch with water, stirring it into the prawns and veg to coat it.. drizzle it and keep stirring at the same time. it's design to coat the meat/veg and help the flavour to stick to the food! if it becomes gluey.. add a few drop of water to loosen it. (and next time use a bit less cornflour!)

9. Finally serve pls note,. by the time you add the mince garlic.. the whole process thereafter will literally take 3 - 4 minutes max. good luck and the chilli oil is great.. Teresa Tsang










Roast Chicken legs with halved potatoes (serves 4)

4 chicken leg & thigh quarters, 4 medium potatoes halved and scored in a criss cross manner, 450g chestnut mushrooms halved, 4 shallots or two medium red onions roughly chopped, 6 cloves garlic roughly chopped, a few sprigs garden herbs or 1/2 tea spoon mixed herbs, 1 tablespoon Worcester sauce, 1/2 glass red or white wine, two tea spoons honey, pepper, sea salt, 1 tablespoon flour, three tea spoons David's Chilli Oil, dash water.

Spoon the flour in a plastic bag, add the chicken and shake to cover it all over. Place the chicken in a roasting dish meaty side down and drizzle oil all over. microwave the potatoes for five minutes with Chilli Oil brushed on beforehand. Set the oven to high and place the chicken on the middle shelf, with the potatoes on top. Cook for 35 mins. Take out the meat dish and turn over the chicken, throw in the mushrooms, herbs, salt, pepper, onion, garlic, worcester sauce, wine, honey and David's Chilli Oil. (dash water) Place back in oven for 30 mins. ( give or take)I bought 2 jars of your oil at the Spirit of Christmas Fair on Wednesday this week. I just wanted to share with you a recipe I used it in as it is absolutely delicious!!

Spicy Butternut soup

1 onion
2 medium leeks
1 large Butternut squash
1 415g tin of coconut milk
A dollop of olive oil
Some stock ( I used what was left over from my roast chicken bones boiled up but Veg bouillon will do I guess)
2-4 tablespoons chilli oil to taste. I used the medium rather than the hot.
Salt and Pepper

1. Fry chopped onion in the olive oil
2. Add washed and sliced leeks and stir. Put the lid on and sweat the veg for a couple of minutes.
3. Add diced butternut squash and stock until it nearly reaches the top of the layer of veg.
4. Simmer around 20 mins or until squash is soft.
5. Take off the heat and add the coconut milk and chilli oil and salt and pepper.
6. Using a hand held blender 'whizz' up until it is a nice soup consistency. Check there is enough chilli oil and salt and pepper added.

5. Put back onto the heat to just below simmer and serve immediately.

This keeps for about 4 days in the fridge and it will also freeze well.

I have just had 2 huge bowlfuls for my lunch and I am hankering after more!!

Wonderful product.   By Kate Pratt


Slow-cooked oxtail with five spice and tamarind

Large meaty oxtail

butter 40g

onions 3 medium

David's Chilli Oil 2 tbsp

ginger a thumb sized piece

garlic 5 cloves

chinese five spice powder 1tbsp

whole star anise 3

beef stock 1 litre

soft brown or palm sugar 1 heaped tbsp

dark soy sauce 25ml

tamarind paste/block 50g

Set the oven at 160C/gas mark 3. Season the oxtail. Melt the butter in a heavy-based casserole.

Brown the meat on both sides and remove from the pan. Pour in 250ml of water, bring to the boil,

stirring in any pan-stickings and tasty bits, then reserve. Peel and thickly slice the onions, and let them

cook in the Chilli Oil over a low heat. Peel and finely shred the ginger then add to the onions. Peel the garlic,

half each clove lengthways and add to the onions together with the five spice powder, the whole anise,

the stock and the sugar, the soy, the reserved pan liquid and the tamarind paste and bring to the boil.

Add the browned oxtail to the onions and stock, cover and bake in the preheated oven for two and a

half hours. Once or twice during cooking, turn the oxtail pieces over in the liquid. Check the tenderness

of the meat; it should come easily away from the bone. If not, bake for longer. Adjust the seasoning and

serve the pieces of oxtail in bowls, spooning the liquid around evenly. Drizzle a little more David's Chilli Oil

Linguine with pancetta and courgette

Linguine pasta for two

200g pancetta

Sprig or two of Garden herbs - thyme / rosemary or dried  like herbs de provence

3 medium courgettes - diced

1 small red onion (chopped/diced)

2 cloves garlic ( chopped ), 1 or two red chillies chopped (optional)

Cheese - parmesan or cheddar ( or whatever's in the fridge )

Salt and pepper to taste, half a lemon

2 tea spoons David's Chilli Oil

Cook the pasta to aldente, drain in a colander and toss through a little oil. Chop the pancetta into dice. Put a pan on medium heat and add the diced pancetta without oil. Fry all over until golden brown. Set aside. Put the pan back on the heat with half the melted pancetta fat and add the onion. Fry for 1 min and add the garlic, chilli, herbs, salt, pepper and David's Chilli Oil. Then add the courgettes and fry for a minute or two. now throw back in the pancetta and stir in. Add the pasta and finally mix all together. Once plated up squeeze over a few drops of lemon juice and grate over parmesan or other cheese. Place under a hot grill for one minute. Drizzle David's Chilli Oil.