Most people think about chillies in terms of heat and their capacity to blow one's head off. I think about how they can delicately pep up a pile of silky aubergines, perhaps already spiced with cardamom, cinnamon and faint dusting of cumin; how dark, tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow-cooked, unctuous stews, and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sauteed greens. - Thomasina Miers Chillies can add excitement to the simplest, most frugal ingredients. Chilli Notes is full of recipes that excite and tantalise, comfort and warm. Forget food that will simply leave you gasping for air - this book aims to seduce the reader with the power of this humble fruit, even those who profess to loathe its long slow burn. Chilli Notes is packed with dishes that you can pull together on a weekday night with ingredients you have lying around. Without long lists of exotic ingredients to stand in your way, Chilli Notes will show you how the chilli can be your exotic bedfellow to add a wonderful, unusual note to your home-cooked family food.

Author Biography

Thomasina Miers first arrived in Mexico aged 18, and the country and its food had such an impact she returned to live there. After returning to London and winning BBC2's MasterChef in 2005, Thomasina worked with Skye Gyngell at Petersham Nurseries in Richmond before opening Mexican street food cantina, Wahaca. Thomasina is the co-editor of Soup Kitchen and the author of Cook, Wild Gourmets, Mexican Food Made Simple and Wahaca: Mexican Food at Home. She lives in London with her husband and two daughters.