Home-made herb oil with chilli and garlic

Wash the herbs and chilli pepper and shake them dry. Peel the garlic. Place all of the ingredients in a large vacuum bag. Firmly seal the bag, move the oil away from the vacuuming point and carefully vacuum seal the herb oil with the BORA QVac. Put the bag in the BORA X BO and cook for 2 hours using the special programme ‘sous-vide cooking’ (72°C/100% humidity) to allow the flavour to develop. At the end of the cooking period, place the bag in cold water to cool. Strain the oil through a sieve and transfer it into a bottle. Sprigs of herbs or a chilli pepper can be added to the bottle for decoration. Vacuum seal the bottle with the vacuum sealer so the herb oil stays fresh for longer and retains its flavour.