Pop these Somerville grown spiral chillies over the grill flame, and five minutes later you have a ‘bar’ snack ready as quickly as you can open and pour your favourite end of the day bevvy. The grilling increases the sweetness, adds some smokiness and softens the texture without loosing the gnarly chilli heat. Cheers!

1 punnet spiral chillies

extra virgin olive oil

sea salt, to sprinkle

Heat a barbecue grill to high, or have hot coals. Alternatively, you can use a cast iron pan over a high heat or use the gas flame on a gas stove burner.

Place the chilies in a large bowl and drizzle over 2 tablespoons olive oil and toss to coat in the oil. Sprinkle over salt and toss again. Arrange chillies in a single layer over the pre-heated heat source. Cook until the skin begins to blister and partly char, for about 2 minutes. Then turn over and cook another 2 minutes.

Serve on a warm plate and sprinkle with extra sea salt. Drizzle with extra virgin olive oil, if desired.

Recipe by Fiona Hammond Food, May 2023