Place turmeric, ginger oil and pepper in a small saucepan. Simmer over a medium heat for about 5 minutes or until the ginger and turmeric have softened.

Remove from the heat and cool to room temperature.

Strain the oil to remove the turmeric and ginger solids (keep these to eat separately). Store the oil in a well labelled glass bottle in your pantry (or keep it on the dining table for easy access). Keeps indefinitely. And keep the leftover pulp in the fridge for up to a month.