There are lots of different varieties of chillies, all with different levels of heat. The rule of thumb is usually the smaller, the hotter. For a milder sauce, use 2-3 chillies and a large red pepper.
This simple flavoured salt adds zing to fish, chicken, beef or vegetable dishes. Try it sprinkled over sizzling pan fried steak, barbecued fish or baked potatoes.
Lavosh is a thin, crunchy Middle Eastern bread that's delicious as a picnic snack or pre-dinner nibble. I flavour it with sesame and oregano but you can also use parmesan, fennel seeds, or chillies.
I like to smoke fish using lapsang souchong or caravan tealeaves because of their smoky flavour, but you could use English breakfast tea or even untreated sawdust instead.
I like to make these tasty snacks using beer as a raising agent. Make sure you dice the vegetables very finely as they are only in the oil for a short time.
This is the cake that will make you a star. It will become your secret weapon for dinner parties and special occasions and you'll never look at another chocolate cake recipe again.
Peppery watercress, creamy haloumi cheese and sweet pear harmonise beautifully in this lovely salad. I prefer to use Cypriot-style haloumi as it holds its shape nicely.