Portuguese piri-piri chilli sauce (Molho piri-piri)

1. Cut the stalks off the bird's eye chillies (leave the seeds in if you like it hotter); it's worth wearing gloves.

2. Toast the chillies in a dry frying pan for 2-3 minutes until the skins are browned in places and fragrant.

3. Blend the chillies with the peeled garlic, smoked paprika, oregano, salt, lemon juice and wine vinegar to a paste.

4. Warm the olive oil with the bay leaf in a small pan until lukewarm, then pour it in a thin stream into the chilli paste and mix until smooth.

5. Pour into a clean jar, adding the bay leaf too; leave to mature in the fridge for at least 1 day.

6. Use it for chicken, prawns, chips or grilled meats, brushed on or drizzled.

Tip: Piri-piri came into Portuguese cooking from Mozambique and Angola; many people also stir in a little whisky or brandy – it keeps in the fridge for 3-4 weeks and gets hotter over time.