Prepare the ginger. Start by peeling and chopping the ginger. You can grate the ginger if you like, but I quite enjoy the little chunks of ginger in this oil so prefer to chop it. It's up to you! PRO TIP: Use a small spoon to peel away the skin of the ginger - it's a lot easier than trying to cut the skin off, and you don't lose any ginger doing it this way. Whenever I try to do it with a knife I end up wasting so much! Slice the peeled ginger into very small cubes, then pop into a small heatproof bowl.

Prepare the scallions. Separate the white part from the green part of the 6 scallions. Slice each part finely and place the white parts in the bowl with the chopped ginger. Set the green parts aside for now. Add 1 tablespoon of soy sauce and 1 teaspoon of salt to the bowl and give it a mix.

Heat the oil. Add 1 cup of sunflower oil to a small pot over medium heat. Heat it for about 3 minutes. You can check it's hot enough by putting the handle of a wooden spoon or one end of a chopstick into the oil - when the oil bubbles up vigorously around it, it's hot enough and ready.

Combine oil with ginger and scallions. CAREFULLY pour the oil into the bowl with the ginger and scallions. You'll hear lots of lovely sizzling when this happens! Let the oil sit for 10 minutes, then add the set-aside green parts of the scallions and mix through. Transfer to clean jars and store in the fridge.