Chillies

Chillies are a most fascinating plant. Growing them from seed is to participate in the miracle of creation. My seeds took so long to germinate that I gave up hope and put the pots in the garden with a view to using the soil as compost. Then one day several weeks later I noticed some little shoots coming up. The next day the shoots had been eaten by a hungry snail. I wondered if further activity might be possible and whisked them back into the house. The following day tiny, green, beautiful leaves had appeared again and soon they were shooting up, tall and leggy and awkward, like pre-pubescent boys. After a few weeks delicate little white flowers started appearing. Finally the chillies starting appearing from the flowers. On some of them, the flower remains and grows down like a tutu around the belly of the fruit.

The chillies take so long to turn from green to red that it is almost unbearable. But when you snap off the ripe red chilli from its stem and start chopping its lovely crimson, pungent flesh, that's when the fun starts...

Here are some ways in which I use my chillies:

This is very tasty if you need something quick and simple. You can omit the chilli for more delicate palates.

Chicken Chilli Strips
Turn your oven on to 200 degrees. Take 2 breasts of chicken and cut them into thin strips. Put three tablespoons of tomato ketchup into a glass bowl and mix with some freshly and finely chopped red chilli. Mix the chicken in the sauce mix with your fingers. Take 2 packets of ready salted crisps and crush them firmly between your fingers while the packets are still intact. Put the crushed crisps on a plate and roll the chicken pieces in them. Put them on a baking sheet (no oil needed) and cook them for 10 minutes. I'm sure I don't need to add that you should wash your hands after rolling the chicken and handling the chilli.

This recipe has been stolen from a supermarket but it's really worth trying as it is so simple.

Chilli Sweetcorn
For each person, take one sweetcorn cob, smear it with a teaspoon of honey, chop up some red chilli in fine strips and put them on the corn cob. Squeeze one half of a lime over the cob and put in the microwave for 5 minutes on full power. It's really that simple and delicious.

Eggs with Kirmizi Biber
Kirmizi Beber is a delicious mix of oiled Turkish chilli flakes and spices. It has a delicious texture like rolling tobacco and can be added to lots of different things. I love it on everything. Just fry or scramble the freshest organic eggs you can buy. When they are nearly ready add a few pinches of the flakes along with some salt and pepper. Buy it from chileseeds.co.uk. It is also wonderful on hummous.

I won't give a recipe for Chille Con Carne as there are so many different versions available. But my tip is to use organic mince, the best chilli powder you can(chilleseeds.co.uk does some great ones), add some fresh chilli to the mix and a teaspoon of cinnamon and cumin seeds to enhance the flavours. Always season well and follow with a milk based pudding (ice cream, yoghurt etc.) to offset the heat.

And my favourite taste sensation at the moment is chilli chocolate. This is only for you if you like hardcore dark chocolate. I personally love it really dark - 70% is usually a starting point. But this chilli chocolate uses Belgian chocolate at 60% and is quite divine. The chilli hit is slow coming but then suddenly envelops your tongue with a hot yet delicate slap of heat. Buy it from southdevonchillifarm.co.uk. They also do wonderful smoked chillies that you can throw in stews. Just one of these will give a gorgeous lush smokiness to the final taste.