This month’s news, including Gino’s prawn & monkfish broth, a chef ’s guide to Cambridge and boozy hot chocolates
This month’s food news, trends, Gino D’acampo’s Italian fish soup, top eats in Cambridge and what’s on the BBC this month
HOT TREND: LEMON DROP CHILLI
Bright yellow, hot and with a citrussy flavour, aji lemon chillies (qillu uchu) are common in Peruvian cuisine. They’ve been featuring on the menus of Peruvian ceviche restaurants and Andina ‘picanterías’ where they add colour as well as flavour to ceviches (cevichefamily.com). Lemon drop chilli is now popping up in different guises; Single Variety Co make a hugely popular lemon drop chilli jam that they recommend serving with cream cheese to cool it down, several brands of sauce are available – we like the Fruity Dog made with mango from Chilli of the Valley (chilliofthevalley.co.uk) – Solkiki chocolate have a white chilli mint bar that has quite a kick (solkiki. co.uk), and the newest flavour of Manomasa tortillas is queso blanco and lemon drop chilli, so expect to see more of it. Overcooking them will lessen the flavour so if you have fresh ones, use them raw, or add them at the end of cooking. Find dried whole chillies, powder and plants at Chilli Britain (chillibritain.co.uk).