Chilli, parsley and olive oil are an unbeatable tonic for a jaded palate. Fry some minced garlic and chilli in plenty of olive oil. Add a handful of chopped parsley and mix into cooked linguine or spaghetti. Or, mix a couple of chopped chillies, minced parsley, crushed garlic and a glug of olive oil for a sauce that’s good with scallops, squid, fish or lamb.
Store in a plastic bag in the fridge for 1-3 weeks. Fresh from the farm, so give them a wash before using.
Country of origin
Produced in Spain
Organic chilli grower
We’re chilli fiends, growing all sorts of chillies here in Devon, and on Guy’s farm in France.