TONY SINGH TONY SINGH AT APEX GRASSMARKET, EDINBURGH
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.