This English cold-pressed extra virgin rapeseed oil is in a league of its own. Infused with wood-roasted Naga chillies and smoked, fermented garlic, it packs a rich, layered heat. Fennel seeds are double-roasted, once for flavour, once for crunch, adding a nutty depth that lingers. Left to infuse for at least two months, the flavour only gets better with time