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

BBC Good Food - - Inside - Com­piled by KEITH KEN­DRICK and ANNA LAW­SON


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 (ce­vichefam­ 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 (chill­iofthe­val­ – Solkiki choco­late have a white chilli mint bar that has quite a kick (solkiki., 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 (chill­ib­ri­

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