Birds eye chilli (Capsicum annuum), ,
Three types of chilli are planted in this pot - from the mild sweet pepper (Capsicum annuum var. annuum) to the 'blow your socks off' Chilli Basket of fire (Capsicum annuum)! So sample these with care...
The chilli pepper is a fruit of plants from the genus Capiscum and are members of the nightshade family. They originated from Mexico however after the Columbian Exchange, many cultivars of the chili pepper spread across the world to be used for both food and traditional medicine.
The chilli has been a part of our diet since 7,500BC and are used worldwide to add heat to dishes. If the thought of a little spice has whet your appetite, Wulf & Lamb’s Chilli ‘Non’ Carne should definitely be on your to-try list; smoky chili of spiced mushrooms, lentils and kidney beans, on basmati herb rice
This spicy chicken salad with broccoli recipe (serves four, courtesy of BBC Good Food) is a healthy dish to add to your kitchen repertoire. Pick up your veg from Natoora, chicken from Provenance Butchers and follow these instructions to create a wonderful summer dish.
Ingredients:
2 broccoli heads - cut into florets
2 tbsp olive oil
5 shallots - finely sliced
handful pitted black olives
4 roast chicken breasts - sliced
4 tbsp soy sauce
2 red chillies - deseeded and sliced
2 garlic cloves - sliced
Method:
1. Steam the broccoli for four minutes until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for two minutes. Add the chillies and garlic, then cook for a further four minutes until softened.
2. Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.