Now build the bruschette. Dress each slice of ciabatta with extra-virgin olive oil, top with some of the soft, cooked squash, then spread it over the bread. Top with a slice of ham, folding it on neatly, then add a splodge of pesto. Give the dressing another whisk, drizzle over everything, and enjoy. Butternut squash nasu dengaku

I’ve been making good use of my little chili pepper plant by making my own Hot Salt to season my recipes. You know me, I love my kitchen crafting and creating handy things for the store cupboard. I process the salt with the mortar until it is very fine. It then goes into a small jar and is always handy. I love herb and spice salts. So many salt mills I could not store anywhere :) Tip: A home-grown and freshly harvested chili tastes better than pods from the supermarket. They often lose much of their heat content during storage. Preparation: And despite the weather - which was ironically a bit cold for summer - I have an abundance of chilies. I've only been able to use so much in our everyday cooking. Preserving chilies is easy. In a wok or large frying pan add a little bit of veg oil, add in the onions first and cook for a couple of minutes then add peppers. Then add in the garlic and ginger and then chilli. Cook for a couple of minutes till the ginger and garlic become aromatic and fragrant.Put all the other pesto ingredients bar the oil in a blender . Squeeze the excess water from the basil, add the blanched leaves to the blender, then blitz smooth. With the motor running, slowly add the oil until the mix comes together into a rough paste (add a little more oil, if need be), then season to taste and set aside. But be careful: Wait until the chili dust has settled before opening the lid! And even then, to be on the safe side, do not inhale directly. This can lead to a bad cough and burning eyes. Alternatively, use extra-hot ground chilli powder instead of chilli flakes. For a more oriental aroma add a pinch of cinnamon or cardamom to the mixture. This mezcal is a mix of paplote agave with espadin and tobala varieties. The resulting flavour is an explosion of contrast, with body and an acidity that highlights smoke and fruit.

Dying them is simple and just requires tying them together with some scrap string and hanging them in the kitchen, preferably in a sunny window. We wrapped the string around the little green stems, securing with knots.Making this Chinese Salt & Pepper seasoning is super easy. It tastes out of this world, uses simple ingredients, can be used to jazz up so many dishes and you want to know the best thing about making your own spice blend……. NO MSG!!! Wherever you would use salt, and reduce or eliminate the use of other salts in a recipe. It adds a nice bit of heat to sauces and roasted vegetables. Fresh chili peppers are always hotter than dried ones. Use intensely fragrant chilies. This is the aroma that is later found in the salt. While the pumpkin is roasting, prepare all the other veg. Peel and slice the onions very thinly, peel and finely chop the garlic, and finely dice the red pepper and chillies. This chili salt pairs really well with any unripe fruit. If there is a bit of tartness to the fruit this chili salt wouldMost commonly used are pineapples, oranges, unripe mangos (aka green mango), watermelon, guava and grapefruit.

The twist on a Margarita, the Mezcalita, is a great introduction to mezcal as it’s a familiar flavour profile that lets the smokiness of the mezcal shine through without being overpowering.Tip out the hot oil into a bowl (wait till it is cold and filter the floaty bits with a piece of kitchen roll and reuse another time). I’ve given a recipe for this lovely spicy salt, but don’t let that limit your imagination and creativity for flavored salts. The world’s first coffee Mezcal, crafted from 35% Ojo de Dios Mezcal that’s blended with natural Arabica coffee beans, giving rich, dark chocolate notes sprinkled with cinnamon, introducing hints of liquorice, butterscotch and coffee of course. Makes a game-changing Mezcal Espresso Martini. To prepare the tofu, cube and set on top of kitchen roll to absorb the excess water for at least 10 min, will need to change the kitchen roll after 5 minutes. Then drizzle sesame oil and soy sauce over the tofu and toss.

It is not possible to give an exact quantity. Because each chili variety has different degrees of heat. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts. Put the fresh chilli and salt into a large blender or just roughly chop the chilli and mix with salt until its an even mix. Not super fine, leave it quite chunky. My enjoyment is even better when I am growing one of the ingredients myself. That whole self sufficiency and happy harvester thing comes into play and I just feel good about the whole thing. The gift of a chilli plant Use a ratio of 10:1 salt:chilli. Use himalyan, it does not have the "safe" anticaking agent; ferrocynanide or of that ilk.

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Heat the oven to 200C (180C fan)/390F/gas 6. Cut the squashes in half, scoop out the seeds then score the flesh all over in a crisscross pattern about 2½cm apart and 2½cm deep. Put the squash halves on a baking tray, brush all over with oil, then season – don’t be too heavy with the salt, though, because miso is already quite salty. Bake for about 40 minutes, until soft. My favourite thing -- Avocado Toast with this chili salt (instead of regular sea salt). It is the best way to start your day! Cut a thin-walled pepperoni or cayenne into thin slices. Do not remove grains and placenta beforehand if you like it hot. Put the chopped or chopped chilli in a mortar. Since you crush the chilli pieces with the pestle and salt, it doesn’t matter how small you cut the peppers. A chili on three to four heaped tablespoons of salt is usually perfect, which you can recognize by its reddish color. Then we coat the ribs and fry them up in a crispy coating with Chinese five spice (the essential component for any Chinese-style salt-and-pepper recipe). There is a great drink, a new classic, called “Naked and Famous” which was created in the award winning bar Attaboy in NYC which we love to make.