Peppery sausages and mash


I love bangers and mash. It’s one of the few non-spicy recipes I can eat over and over again. This recipe, however, is a spicy twist just in case you wanted something hotter. I’ve also combined it with a mixed mash of potatoes and sweet potatoes, using up what I had left. 




Serves 2

  • 250g potato
  • 250g sweet potato
  • 1 tbsp olive oil
  • Ground nutmeg
  • 4 sausages
  • 1 tsp hot pepper sauce
  • Juice of 1/4 lime
  • 2 tsp brown sugar
  • 1 tsp thyme
  • 1 garlic clove, finely chopped
  • 2 tsp tomato puree

Preheat oven to 220C. Put the potatoes in a pan of salted water and boil for 20 minutes.


Guess which sausages are mine

Put sausages on a baking sheet on a tray. Bake for 10 minutes. In a bowl mix the pepper sauce, lime juice, sugar, thyme, garlic and puree and stir with 2 tsp water. After 10 minutes brush the sausages with the spice mix and bake for another 10 minutes.


Drain the potatoes and mash with the oil and add nutmeg to taste. Serve with the sausages and some peas.

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Spicy roasted veg soup


So what if it’s hot outside? This recipe is one of my favourite soups to date and is a great way to use up vegetables.




Serves 2

  • 1/2 onion, cut into four wedges
  • 150g each of carrots, parsnip and butternut squash, peeled and cut into chunks
  • 1/2 baking potato, peeled and cut into chunks
  • 1 garlic clove, finely chopped
  • 1 tsp chilli powder and flakes
  • 1 tbsp olive oil
  • 1 pint vegetable stock
  • 2 tbsp Greek yogurt
  • 1 tsp dried mint

Preheat oven to 200C. Tips the onion, carrots, parsnip, butternut squash and potato into a roasting tin. Sprinkle over the garlic and some seasoning. Drizzle over the oil. Roast for 30 minutes, turning the veg over half way through.


Tip the veg into a large saucepan and add the stock. Simmer for 5 minutes and then blend with a hand blender until smooth. Ladle into soup bowls and top each with a dollop of yogurt, a sprinkle of mint and some black pepper.





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Product of the week: Sussex Faire Dragon’s Breath sauce


Call the firebrigade

When I came across the jar at Godalming Food Festival yesterday I asked what you would it eat with. The reply I got was “Caution”.

During that day I had tried many sauces claiming to be “intense” but none had lived up to my exceedingly hot expectations. That was until I found this little jar.


The description reads “The ultimate frightenly intense sauce”. After being warned I stepped forward and agreed to try a tiny amount on a cracker. The amount was no larger than half a pea. For a brief second I could taste the delicious flavours of the cumin turmeric, peanut oil and ginger. Then it starts building…

…and building…

…and building…

…and at this point my temperature had probably risen, I was developing “chilli-sweats” and my eyes were watering. That being said I bought the jar for £5 because as I have become more tolerant of spicy foods it’s becoming very rare for me to come across a sauce that can put me in that state.

The reason behind its heat? Naga chillies.


Who can handle it?

If you’re a spicy fan and I mean you regularly eat spicy food (I would not suggest this sauce to anyone else) then this is for you as the next step up. It can be used in the same way as other hot sauces; in curry, marinades or on its own but always use with caution and add tiny amounts. This is not for the faint hearted.

This item is currently not listed on Sussex Faire’s website but other chilli sauce and chutneys can be found there. There was also a hint that they may be making an even hotter sauce out of Scorpion chillies so watch this space.

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Chorizo and apple rolls


A spicy alternative to a tasty snack.




Makes 12

  • Small knob of butter
  • 1 apple, peeled and diced
  • 1 chorizo sausage
  • 375g pack ready roll puff pastry
  • 3 tbsp apple sauce
  • 1 egg, beaten


Put the butter and apple in a saucepan and cook for five minutes.

Remove the skin of the sausage and dice the sausage. Put the meat into a bowl and mix with the cooled apple. Preheat the oven to 180C.

Lay out the pastry and cut in half lengthways. Spoon the apple sauce down the centre of each and spoon the chorizo mix over the top. Brush the edge with some beaten egg and bring the pastry together. Seal by pressing a fork along the edge.

Cut the rolls into smaller pieces and brush with the rest of the egg. Cut a slash into the top of each. Place on a baking tray and bake for 30 minutes. Serve warm or cold.



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Fish stew

fish stew

Fish stew isn’t for everyone so it’s best to start with a simple and quick recipe like this. No hard feelings if someone turns their nose up. I actually found this dish quite tasty especially with the added spice.

Serves 2

  • 1 tbsp butter
  • 1 tsp crushed garlic
  • 1/2 onion, chopped
  • 400g chopped tomatoes
  • 2 tsp balsamic vinegar
  • Pinch of chilli flakes
  • 1/2 vegetable stock cube
  • 1 roasted red pepper, sliced
  • 1 large potato, diced
  • 200g mixed seafood, defrosted if frozen
  • 1 fillet cod, cut into chunks
  • Garlic bread to serve

Heat the butter in a saucepan and fry the garlic. Add the onion and cook until soft. Add the chopped tomatoes, balsamic vinegar and chilli flakes. Crumble over the stock cube and add the pepper and potato. Season and simmer for 15 minutes.

fish stew

Cook your garlic bread to the packet instructions. Add the seafood and fish and simmer for a further 15 minutes. Spoon into two bowls and serve with the garlic bread.

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Pork chilli con carne

Chilli con carne

Chilli con carne is one of my favourite meals and like most of the meals I cook, it can be made a whole lot cheaper. Pork mince is a cheaper alternative to lamb or beef. Serve with rice or a jacket potato.




Serves 2

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1/2 red pepper, diced
  • 250g minced pork
  • 1 red chilli, deseeded and chopped
  • 1/2 tsp dried oregano
  • 250g passata
  • 200g red kidney beans, drained and rinsed
  • Seasoning
  • Soured cream, to serve

Heat the oil in a saucepan, add the onion, garlic and red pepper and cook for 5 minutes. Add the mince and brown for 5 minutes.

Add the rest of the ingredients. Bring to the boil, reduce the heat and simmer gently for 20 minutes (uncovered). Cook the rice.

Season the chilli con carne and serve with the rice and a dollop of soured cream.


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Chilli plant update: Plants, plants everywhere!


Time for a quick update on the chilli plants. I was speaking to other chilli plant growers today and it seems like mine are having a  growth spurt. Mine are very tall and leafy already and I now officially have a plant on every single window sill. It’s getting a little cramped.


Slow down jalapeños!

I’m a little worried about how big some of them are going to get, especially the jalapeños which seem to just keep growing and growing and growing. If any of you have experience with these let me know.


They’re even in the bedroom with us!


If anyone else is growing chilli plants, what kind and how’s it going?

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