Spice up your suppers with Annie Bell’s chilli-spiked dishes.
Spicy sweet potato soup with lardons
Piment d’espelette is the poshest chilli on the planet, akin to cayenne but with a long sultry finish to it. Protected in origin, it can be sourced on Amazon and the excellent French online supermarket frenchclick.co.uk.
Gozleme with sheep’s cheese and guindillas
Guindillas are slender, pale-green chillies from Spain that are pickled in vinegar (find them in jars in bigger supermarkets and online). They’re tangy, sweet, spicy and perfect for cutting through rich dishes like these gozleme (stuffed flatbreads).
Vietnamese-style burgers with sriracha mayo
Two types of chilli spice these up – a little fresh, super-hot bird’s-eye in the burger and some punchy sriracha chilli sauce in the mayonnaise.
This Mexican chicken stew, made with mild and fruity ancho chillies, is cooked like a pot roast but for longer than usual until meltingly tender. It makes for fab burritos, or ladle it over rice with a few Tex-Mex trimmings.
Roasted squash with chilli-lime dressing
I love this no-waste way of cooking butternut squash. If you’ve never roasted the skin and seeds before, you will be left pondering on what you’ve been missing, as I was when I first realised they were not only edible but potentially the best bits.
Try this Italian classic with chipotle chilli flakes rather than standard for a slightly more smoky flavour.
Three chilli-spiked table sauces to spice up mealtimes even further.
A bit crunchy, diplomatically hot, just a hint of sweet… this Chinese condiment goes with everything from noodles and dumplings to roast chicken and steamed greens. Lao Gan Ma Crispy Chilli in Oil, £2.55, souschef.co.uk
Made to a Mexican family recipe, this is great splashed over tacos, burritos, fried eggs – even pizza. The rounded chilli kick doesn’t overwhelm. Cholula Original Sauce, £2.59, souschef.co.uk
A Caribbean favourite. The fruity scotch bonnet chilli heat with mustardy tang goes with everything from barbecued meats to grilled fish. Aunt May’s Bajan Pepper Sauce, £4.99, souschef.co.uk
Follow Annie on Instagram @anniebellcook
Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles