Buttery Mash with Charred (Ish) Chinese Chive and Homemade Chilli Oil Drizzle

Recipe

1. Make some buttery mash (obvs - I am quite liberal with butter, up to you. A tip for the mash, always put potatoes in cold water and let it come to a boil, it makes for more evenly cooked fluffffy mash)
2. Char/fry your spring onion or chinese chive (just only chop the ends off before) - make sure the oil is hot before you place them in. You can season with a bit of salt, though depending on what chilli oil you use, there will probably be some salt in that already
3. Plate the mash in the middle, and the veg around the side. Drizzle in oil
4. Pat yourself on the back (and eat)