Makes about 2 litres
2 litres grapeseed oil
1 kg ginger, chopped roughly in a food processor
1 bunch spring onions, roughly chopped
Put the oil and ginger in a small saucepan over a low heat and slowly bring to the boil. Simmer for 10 minutes, stirring and scraping the bottom of the pan every 3–5 minutes as it will stick. Add the spring onions and stir through. Turn the heat off and leave the oil to infuse overnight. The next day, strain out the solids and decant the oil into sterilised jars. When kept in the fridge, the oil should last a few months.