This isn’t a meal in itself, but it’s in a lot of things I’ve made recently, so I wanted to post it before posting those things.
Leanne Brown’s “spice oil” (recipe can be found in her MA project cookbook, Good and Cheap, which you can download for free or purchase) is oil infused with chili flakes, Szechuan (or regular) peppercorns, anise, cumin seeds, salt and garlic. In addition to using it in the Good and Cheap recipes that call for it, I use it all the time in what I call “breakfast scrambles” of leftover rice and leftover vegetables (generally also flavored with curry paste, etc.). It is wonderful, and has become a staple in our kitchen.
Confession: It smells so amazing that sometimes I just stick my nose in the jar and inhale deeply.