Tom Swain

Great tips, thanks Nicholas. Particularly like the candied scotch bonnets idea - think I’ll give this one a go! Tried some candied jalapeños a while ago and they were incredibly moreish.

Love the colour grouping! Thank you!

Mulled Cider @ethicureanlife.bsky.social

Warm these:

Two litres of medium farmhouse cider (no substitutions!)
100ml Dark Rum
1 tsp: Juniper, Kampot Pepper, Star Anise, Green Cardamom, Anise-seed.
1 stick cinnamon/ cassia
Sugar (preferably apple juice -sweeten to taste)

Repeat until tipsy!

I loved The Ethicurean. I used to supply them with jam. Their cookbook is fabulous. Did you know their latest venture is a forum ‘Saeson’? Find out more on The Ethicurean Life insta page. A great place to chat with like minded people. There’s recipes, monthly videos and foraging guides and more.

Tried prepping and cooking a handful of these while on holiday in Cyprus a while ago. Never again.

They’re my favourite veg, but there’s no way I’m going through this battle you’ve also been tortured with by these leaf beasts.

Thanks Franz. Would you ferment this all together or add the mango after?

Also, do you ever make non-fermented hot sauces? I’ve already made one which is delicious, but I’m looking at how to keep the PH levels down without too much vinegar and sourness.

What else did you add, Justin? And what did you end up scoffing these down with?

Need ideas for what to do with a lovely haul of chillies!

Lemon drop
Habanero
Red jalapeño
Long red chillies
Scotch bonnet
Armageddon

Planning to make some fermented hot sauce so far - can anyone share any tips for this or other recipes?

#chilli #fermentation