Place a sieve over a bowl and tip the oil through, catching the crispy bits. Tip the oil into a blender, then tip the contents of the sieve into the bowl. Line the sieve with a cloth or clean tea towel and place back over the bowl.

Grab a bowl of ice water. Bring a pan of salted water to the boil, drop the basil leaves in, discarding the stalks, along with the coriander (stalks and all). Count to 10, then use tongs to transfer to the ice water.

Leave for 5 mins until cold, then remove, squeeze out as much water as possible and add to the blender with the oil, blitz until smooth as possible, then pour into the lined sieve and set aside to drip through, creating a vibrant green chilli oil.

If the oil isn’t super clear at this point, you can transfer it to a pan and boil for a couple of minutes until it goes clear (it’s a magic trick!). Cool, and transfer into a jar or bottle.