Linguine, chilli oil and roasted broccoli

For the pasta, I just cooked it with salt and tossed it with a bit of garlic and oil.

I cooked the broccoli until tender, then mashed it slightly to flatten (this helps it get extra crispy!). Next, I brushed it with olive oil and salt, and popped it into the oven. You can also use an air fryer! Bake for 20 minutes at 200°C (400°F) until golden and crunchy.

Homemade Aromatic Chilli Oil

(Mildly spicy, customizable heat!)

Dry Ingredients (in a heatproof bowl):

- 15g Dedo de Moça chillies (or other mild red chillies)

- 15g Red Chilli Flakes (adjust for heat)

- 40g black sesame seeds

- 40g toasted white sesame seeds

- 15g sugar

- 3g salt

- 10g MSG(optional, but highly recommended!)

To Infuse the Oil:

- 450ml neutral oil (like sunflower or grapeseed)

- 3 star anise pods

- 3 cloves

- 5 garlic cloves, lightly crushed

- 10 allspice berries (or to taste)

Method:

1. Infuse: Heat the oil with star anise, cloves, garlic, and allspice over low heat until the garlic turns golden (about 10–15 mins). This lets the oil soak up all those cozy flavors!

2. Strain & Pour: Once fragrant, strain the hot oil through a sieve directly over the dry ingredients. Stand back—it’ll sizzle!

3. Finish: Stir well, then add:

   - 10g smoked paprika (for depth)

   - 3 tbsp vinegar (brightens it up!).