Chilli peppers are a small, fiery variety of capsicum. They can be green, yellow, orange, red or black

 

Nutrition benefits

  • Fight inflammation. Chilli peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten.
  • Natural pain relief
  • Cardiovascular benefits.
  • Clear congestion.
  • Boost immunity.
  • Lose weight.

 

Availability:

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Common Recipes

Chilli prawn linguine

 

Ingredients
• 280g linguine pasta
• 200g sugar snap peas, trimmed
• 2 tbsp olive oil
• 2 large garlic cloves, finely chopped
• 1 large red chilli, deseeded and finely chopped
• 24 raw king prawns, peeled
• 12 cherry tomatoes, halved
• a handful of fresh basil leaves
• mixed salad leaves and crusty white bread, to serve
• For the lime dressing
• 2 tbsp virtually fat-free fromage frais
• grated zest and juice of 2 limes
• 2 tsp golden caster sugar

 

Method
• To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
• Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
• Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
• Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
• Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
• Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
• Tear in a handful of basil leaves, stir, and season with salt and pepper.
• Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

Pineapple & chilli glazed gammon

Ingredients
• 1.6kg dry-cured boneless smoked gammon joint
For the glaze
• 300ml pineapple juice
• 1 red chilli , finely chopped
• 3cm piece ginger , peeled and finely grated
• 1 tsp garlic granules
• 200ml tomato ketchup
• 3 tbsp red wine vinegar
• 3 tbsp Worcestershire sauce
• 3 tbsp dark brown soft sugar
• 1 tbsp soy sauce
• 1 tsp cayenne pepper

 

Method
• Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
• Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
• Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.
• Remove from the oven and rest for 15 mins. Carve and serve.

Sweet chilli sauce

Ingredients
• 20 red chillies , stems removed, deseeded for a milder sauce
• 1 finger sized piece of ginger , peeled and roughly chopped
• 5 garlic cloves , roughly chopped
• 100ml white wine or cider vinegar
• 200g white caster sugar

 

Method
• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.