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Chilli recipes

Smoky roasted tomato and chilli with hot and sour tamarind

30 minutes

Spicy pumpkin and gooseberry broth

10 minutes

Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

Beetroot, strawberry and cherry salad with oregano dressing

Jewish holiday

Handmade flatbread with preserved lemon

10 minutes

Lemony salsa and steamed artichokes

Raspberries in pernod

By TASTE

Serves 10 to 12

Difficulty Easy

Prep Time 24 hours (including marinating time)

Ingredients

6 x 125 g raspberries
1 cup vanilla sugar
½ cup Pernod

Method

Transfer the raspberries to a sterilised container. Drizzle with sugar and Pernod. Refrigerate overnight, carefully turning the container a few times to allow the syrup to seep through the berries.
Present it on its own or with ice cream. It can also be served with yoghurt, certain cheeses (such as Brie or goats’-milk), or topped with Appletiser as a refreshing drink.

Per serving: 521kJ, 0.8g protein, 0.4g fat, 24g carbs

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Smoky roasted tomato and chilli with hot and sour tamarind

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Lemony salsa and steamed artichokes