Yotam Ottolenghi’s chilli recipes

Chillies are about much more than heat: try out nutty cascabels with butter beans, smoky chilli salsa over aubergines or roast celeriac with sweet chilli dressing

Recent readers’ letters highlighting the liberal use of chillies in Feast magazine have made me think seriously about the subject.

Over the years, I have undoubtedly increased my own use of chillies, but that has very little to do with any increased tolerance to heat or need to feed a habit, and much more to do with having a better understanding of how chillies interact with other ingredients.

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