Made with Erjingtiao chillis, Sichuan peppercorns and cold-pressed British rapeseed oil.
Fuelled by street food memories.
Wherever we wander, our tastebuds explore cultures through flavour. From one street food stall to the next, every bite has unknowingly been in the name of research. It left our bellies full but our minds wondering 'how can we transport these flavours into our kitchens?'.