TONY SINGH TONY SINGH AT APEX GRASSMARKET, ED­IN­BURGH

The Sunday Post (Dundee) - - Food -

Chillis are al­ways in my store cup­board.

Dried, fresh or ground, they are so ver­sa­tile.

Some might worry about

mak­ing a dish too spicy but the trick is to start off small – you can al­ways add more.

Ser­rano Pep­per Chilli is a favourite. It packs a punch with­out blow­ing your mouth off.

My mum al­ways used them, so it’s some­thing I’ve grown up with and has been a stead­fast in­gre­di­ent in my house for more than 40 years.

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