Garlic Oil
This takes only minutes to prepare, tastes delicious and will save you a lot of time if you use garlic often.Three-quarters fill a reasonablv wide-necked bottle with gently warmed, best quality, extra virgin olive oil. Add 3-8 cloves of garlic cut in half. The number of'cloves depends on the size of your bottle and how strong you want the oil to be.The oil will be ready to use the next day but will become stronger as the days pass. Keep topping up the bottle as needed. After about 4 weeks. remove the garlic and add fresh ones.VARIATION. This method can also be used for herbs such as basil. tarragon and oregano, the oil is useful for dressings or for cooking. Crush the herbs lightly before adding to the oil.

Herb Oil
It's best to make small quantities of this oil to make sure it keeps fresh. I would use about 2 cups (500ml/16fl oz) of combined oils. 1/2 cup ( 15g/2oz) chopped fresh tarragon
1/14 cup (7g/1/4OZ) fresh thyme Ieaves
1/14 cup (7g/1/4OZ) chopped fresh chives
2 teaspoons crushed celery seed
olive oil, safflower oil.
Place the herbs into a clean jar. It should be only half-fllled. Fill the jar with a mixture of the olive and safflower oil. Cover.Leave the jar in a warm place for two weeks, shaking the jar often. Strain and then re-bottle. If giving as a gift, add several pink and green peppercorns to each bottle.

Hot Chilli Oil
Don't treat this oil lightly - it's a good servant but a cruel master! If sauteeing, mix it with some plain oil. Add in very small quantities to dips, dressings, bastes and marinades. 2 cups (500m1/16fl oz) safflower oil
1/2 cup ( 15g/1/2oz) dried chillies, chopped
1 teaspoon chilli powder 1/14 cup (50g/11/2oz) chopped fresh ginger
24 black peppercorns, bruised
6 cloves garlic, crushed
1 medium onion, chopped
Warm the oil. Add all the remaining ingredients and stand overnight. Strain the oil through double cheesecloth. Pour into a large clean bottle. Seal well. If giving as a gift, add 1 red chilli to each bottle.

Asian'style Chilli Oil
A simpler oil for those who like a milder chilli flavour with a definite Asian flavour. Removing the seeds from the chillies makes the oil even milder as the seeds are the hottest Part of the chillies. This oil will keep for about 3 months. 2 green chillies
1 red chilli
1/14 cup (7g/l/4OZ) coriander leaves
2 tablespoons chopped lemon grass
2 cups safflower oil or Iight oIive oil
1 teaspoon chilli powder 2 strips lime rind
Cut the chillies in half and remove the seeds if you wish. Place the chillies in a large, screw topped jar.Warm the oil and pour over the chillies. Add all the remaining ingredients and mix well. Stand for 2 days then strain through double cheesecloth and pour into a large clean bottle. If giving as a gift, add 1 green and 1 red chilli to each bottle.