Recipe Roundup, Weeks 1&2 January 2012

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A round-up of recipes that I have cooked recently, or caught my eye and get added to the “must make” list. I increasingly find myself referring back to my blog for notes and inspiration, so this is an attempt to be a bit more systematic.

Cooked recently:

Chicken broth with matzo balls

Matzo ball soup: good recipe for matzo balls. They do need cooking for a long time to ensure they are cooked through and you don’t end up with a stodgy centre. I use my standard recipe for chicken soup (cooked low and slow).

Ox cheek goulash

Beef brisket goulash: I used ox cheeks instead of brisket (900g – 2 cheeks), only 1 1/2 onions and 2 peppers. Probably could have used another onion for more body. Sherry vinegar instead of red wine vinegar. Needed reducing quite a lot. Very nice, Hannah liked this a great deal! The sour cream, chives and lemon zest take this dish to another level, bringing it alive.
“It’s It” (Ice Cream Sandwiches): Made for our San Francisco supper-club (of which more later), these really was a massive faff to make.
Crab linguine: My recipe for a very successful crab linguine.
Simon Hopkinson’s chocolate pots with ginger: Lovely, replaced ginger with cinnamon and no stem ginger as didn’t have any!
Wild sea bass, lentils and spinach: does not need a recipe, but a nice combination. Although must try to remember that Hannah HATES lentils (memories of communal living).
Janssen’s temptation: I used my regular recipe, but cut the potatoes and celeriac into flatter strips on a mandolin, which worked very well.
Pork ribs with slaw

Spotted, on the list:

Pork knuckle kibil
Pork cheek tacos

Soupy twist!

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The World Wakes up to Birmingham’s Food

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By now most of the newspapers have picked up on the New York Times’ choice of Birmingham as a “place to visit in 2012″. Generally stories plough the same tired furrow. After covering off the obligatory line of ‘Birmingham!? Really? Yeah, I know I bet you thought it was a shit-hole.‘ will go on to point out the regenerated Bull Ring and Selfridges, mention our three Michelin-starred restaurants, and perhaps the Balti Triangle (it’s got loads of curry restaurants!). Maybe a mention of the canals, of defunct industry and if you are lucky a little dig at the accent too. And Cup-a-Soup. And Tizer.

To many, this is all old news at this point.

So I was very happy to get the opportunity this week to speak to Nick Wyke from the Times and give him my (opinionated) view of the cities food offerings and perhaps help represent a more interesting view of Birmingham’s offerings.

And I was absolutely delighted yesterday when I read his piece that that he’d managed to get so many of my suggestions into the piece. Of course he mentioned the great Turners, Simpsons and Purnells but he also covered:

  • my favourite farmers markets, Harborne (2nd Saturday of the month) and Moseley (4th Saturday of the month), and a few local producers including Lightwood Cheese
  • the two best delis in town, Anderson and Hill and Capeling and Co
  • our burgeoning coffee scene including Urban Coffee Co and Six Eight Kafe
  • the incredible Birmingham Wholesale Market (save our markets!!) – mentioning sea urchins and alphonso mangoes, two seasonal imports available at this fantastic place
  • the Chinese quarter, including the Golden Pond where we like to have dim sum
  • alternative (and superior) options to the Balti Triangle: Lasan and Jyoti’s as well as stalwarts Al Frash and Al Faisals
  • my favourite meal of all: the dripping-cooked fish and chips at the Black Country Museum

I also re-iterated my thoughts that Birmingham has great high-end options and decent cheap eats (mainly Indian and Chinese) but very little in the middle bracket, with the exception of the awesome Carters of Moseley.

So now we have risen above the cliches, I am hoping this article (and this blog) will show the city council that there are other options than reflexively granting permission for new Nando’s, Pizza Express or Cafe Rouge when they sit down to plan.

In the long run, as demonstrated by the interest from the New York Times, this could do a great deal for Birmingham’s tourism industry as well as our own enjoyment of the city.

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Crab Linguine Recipe

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Hannah said she wanted crab linguine, but she wanted a creamy version, not oily. Most web recipes for crab linguine are for the tried and tested olive oil, garlic, chili, lemon and parsley combo and there’s certainly nothing wrong with that. But there aren’t so many creamy versions, so I decided to make my own up.

As with all crab recipes it’s best when made with freshly cooked crab. But this recipe can be knocked up much more with the pasteurised crab meat you can find in the supermarket, which seems more practical for an after-work dinner. I like the “Seafood and Eat It” range as they do a half-and-half white and brown pack. The taste is fine. Lap introduced me to the idea of serving the brown crab meat as a loose pate, enriched with clarified butter, served on toast (sourdough would be good) alongside the pasta, and it’s a jolly good idea. And of course you should be generous with the crab meat which should be present in goodly amounts clinging to each strand, not searched for hopefully at the bottom of the plate.

Another recent pasta revelation is that I much prefer the Giuseppe Cocco linguine to de Cecco (too thick) or Waitrose’s own brand stuff, it’s narrower and so more sauce can adhere to the pasta, yet still keeps its texture.

Creamy Crab Linguine

Serves 2

200g linguine (Giuseppe Cocco)
150g white crab meat
50g brown crab meat
50g brown shrimps (crevette grise)
70g butter
1 large shallot, finely chopped / minced
50ml white wine
150ml fish stock
2 tbps double cream
Half a lemon
Small bunch of parsley, finely chopped

Clarify the butter or – even better – if you have Morecombe Bay shrimps already in butter use that. Cook the shallot in about half the clarified butter until soft in a decent sized pan which will take the pasta later.

To make the brown crab pate:

Put half the softened shallot, the rest of the clarified butter and the brown crab meat in another saucepan and combine over a low heat. Season with salt, pepper and lemon juice to taste. Set aside. Add a drop of Pernod if you like.

To make the crab linguine:

Cook your pasta until al dente. While doing this add the white wine to the pan and cook until reduce by at least half. Add the fish stock and reduce by half. Add the white crab meat and brown shrimps and stir and remove from heat. Add the drained pasta and stir well. Add half the chopped parseley. Season to taste with salt (important!), pepper and lemon juice. Finish by stirring in the cream, still off the heat. Plate up and add the rest of the parsley.

Serve the brown crab pate on a piece of toast with the crab linguine.

Variation: garlic instead of onion in the pasta

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My 2011 meals of the year

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I’ve been writing this post for a couple of weeks, better post it before it’s 2012!

Hannah, my co-eater lady* and I have enjoyed many cracking meals this year and it was quite good fun arguing about ranking them. And literally about three people have asked me recently – “Nick, what were your best meals of 2011?”. So I hope you don’t mind this rather self-indulgent post …

And also, I suspect 2012 won’t be much like 2011 eating wise, as our lives are set to be turned upside down at the end of February with a new arrival …

Before we get into the list proper:

A few places which might have seemed shoe-ins for this list didn’t end up featuring. Perhaps most notably El Celler de Can Roca. Given its ranking of “2nd best restaurant in the world” our expectations were consequently sky high. But the experience left us a bit cold, mainly down to the sterile and unrelaxing “international dining” experience on offer, which didn’t tally with the experimental “emotional cuisine” which was always interesting but only rarely pushed any emotional buttons for us.

Another place which had bloggers and eGulleters in a tizzy this year was Hedone, the project of ex-blogger turned professional chef Mikael Jonsson. Whilst a few dishes were genuinely amazing (the slow-cooked egg with girolles being the stand-out) the meal didn’t live up to expectations, with a few dud courses and some inconsistent cooking.

The award for absolute turkey of a meal this year goes to Kenny Atkinson at Rockliffe Hall which served up generally banal food in an excruciatingly awkward setting. A serious disappointment.

On with the list!

10) Turner’s (Harborne, Birmingham, UK)

We ate here several times during the year and I regret it wasn’t more – it’s on our local high street for god’s sake. Turners remains my tip for best restaurant in Birmingham if anyone asks. The meal we enjoyed most was the full-on tasting experience, written up by Lap here.

9) Roganic / MEATliquor, London, UK

A bit cheeky to lump these two together but a truly excellent day of eating saw us take the tasting menu at Roganic and follow it up hours later with cheeseburgers, deep-fried pickles and chilli cheese fries as well as copious lageritas at MEATliquor. A very memorable double-act.

8 ) The Black Country Museum, Dudley, UK

I was genuinely sad to hear that the best chippie in Birmingham – the Great British Eatery had closed down this year. The guys were genuinely passionate about their project, but got caught out with a bad location and a bad egg business partner. But I’m pretty sure they’ll be back with something soon. However GBE was only the second best place for fish and chips in the West Midlands – first place honours belong to the Black Country Living Museum. This also happens to be the best museum, probably anywhere in the world. An open wrap of fish and chips, a pickled egg and lashings of vinegar, eaten on a cold day around a coal braizer, followed by a pint in the Bottle and Glass Inn is one of the UK’s great food experiences. We’ve been countless times since we moved to Birmingham. If you haven’t been, go now!

7) Cochon Butcher, New Orleans, LA

I had to pick somewhere in New Orleans, an awesome place for eating (and drinking, and dancing). In the end I couldn’t decide between Cochon Butcher and a couple of other places, all introduced to me by the very generous Rebecca Penton. The Joint served up some outrageous BBQ ribs in a downhome setting, and Elizabeth’s served one of the most heart-stopping starters of all day – maple praline bacon. In the end I went for Cochon Butcher for their outrageously rich boudin sausage, stuffed with liver, spice and rice … followed by duck sliders.

6) The Cajun Cook-off

Inspired by the food in New Orleans we got the Popstrami gang back together for a Cajun cook-off on a glorious summer’s day. Everyone brought their A-game that day including Tom’s boudin balls, Lap’s BBQ ribs and andouille, Yen’s wop salad and dirty rice. And I have to say my wagyu brisket turned out better than I could have imagined. Hannah’s apple pie with smoked ice cream was a brilliant way to finish this awesome eating fest. Oh, and some picklebacks.

5) Sea Urchins for Breakfast

Eating spanking fresh seafood isn’t usually a West Midlands experience. An early trip to the Birmingham Wholesale market was rewarded by the rare treat of some spanking-fresh sea urchins which were opened gingerly by Lap and spooned onto some sourdough toast for a breakfast of champions. A market experience on par with Tsukiji. The Birmingham wholesale markets are currently under threat – this would be a real loss to the City. Write to your MP.

4) L’enclume, Cartmel, UK

Just a lovely experience start to finish.

3) Ferran Adria’s Tickets, Barcelona, Spain

For sheer theatricality I don’t think you could do better than Tickets. We enjoyed this all tremendously, particularly the miniairbags and the “sparking” rabbit ribs. I’m sorry to say you have virtually no chance of ever getting a reservation.

2) Maeemo, Oslo, Norway

Oslo was a food paradox. The locals seem to live off cheap hot-dogs and pizza by the slice from the ubiquitous Deli De Luca. They splurge sweet pink toothpaste on Ryvita for breakfast. You don’t see change from £20 if you order a couple of coffees and a cake. But at the high end of dining, they had some very good restaurants. We loved our meal at the excellent Hanami. But one place is head and shoulders above the rest in Oslo, and that place is Maeemo. Clearly inspired by NOMA, I suspect you’ll hear about this place more in 2012. I’ve been rather remiss in not blogging this meal (yet) but Nordic Nibbler did it much better than I could, including decent pictures. As we were both having the same menu at the same time, just pretend I wrote it. The oyster dish was simply legendary.

1) Restaurant Nathan Outlaw, Rock, UK

Another meal I shamefully didn’t blog about, but lives long in the memory. The short tasting menu was an absolute masterclass in fish cooking, benefiting from subtle applications of curing and smoking (my favourite things as you may know by now). The service was wonderful, from the proferred reading glasses (available in several prescriptions) to the inspired wine pairings. Not the fanciest of experiences but just genuinely enjoyable from start to finish. Even the death defying drive through thick fog with rather sketchy direction finding to get back to our B&B didn’t manage to dampen the spirits.

Hannah’s top 5 (for feminine balance):

5) Nathan Outlaw
4) Hanami, Oslo
3) Maeemo
2) L’enclume
1) Tickets

Honorable mentions: Galvin la Chapelle, Carters of Moseley, Pepe Viera, Ebi sushi, Hand and Flowers, Michael Wignall at the Latymer.

Happy 2012 to all readers of the blog!

* not Jill

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Fun with Ottolenghi: Chocolate fudge cake and other less successful dishes …

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A vegetarian friend was to come to dinner, which coincided with Paulo lending me his copy of the first Ottolenghi cookbook. Well you can see where this is going. I’ve previously had mixed results cooking Ottolenghi recipes. I enjoyed his chermoula aubergine with bulghar and yoghurt, which I think I improved by giving the aubergine a little bit of a smoke in the Bradley. I also liked his recipe for the chicken sofrito, a classic Sephardic dish. However I do find his recipes a little fiddly, and rather demanding of the designated washer-upper (Hannah) usually requiring plenty of bowls, dishes and pans. There are plenty of separate steps for each recipe and it can be quite hectic trying to cook a bunch of them simultaneously for the first time. I’d contrast this with Moro which achieves at least as delicious results, but which doesn’t manage to make you quite as sweaty and stressy in the process.

So I picked out a few interesting looking recipes, hoping to expand my repertoire of vegetable dishes. My starting point was a loaf of lovely sourdough, and basing a meal around some good bread really feels right, the sort of thing the Spanish (or French, or Italians) might do without thinking, helped no doubt by the panaderia open all hours just around the corner (we have a Spar, it’s not the same).

So I chose butter bean puree with dukka as a starter. The butter bean puree was lovely and smooth, mainly because I passed it through a sieve to get rid of any tough bits of skin remaining. It tasted good, but with four cloves of quite pungent garlic it was too garlicky, and so this dish won’t help your love life. In fact I was forced to sleep on my left side that night to avoid choking my partner. I’d advise more like a single clove if you make this. The “dukka” is a nice idea, adding spice and crunch to the smooth paste, but it’s a bit of a hassle to go to for a single dish. Ottolenghi suggests you keep some in tupperware, but I know how that plan would end (Hannah chucking it out in about a year).

For main I tried the beetroot and saffron rice cake. This came out very pretty looking but a little dry, and there really wasn’t much flavour. It probably needs more salt and lemon zest, but frankly I wouldn’t bother making this again. I also tried the Jerusalem artichokes with manouri and basil oil, substituting manouri with halloumi as there are no Greek supermarkets in Birmingham which might stock this soft cheese. This dish didn’t really work, the drizzling of basil oil wasn’t sufficient to bring the dry and fried ingredients together into a proper salad. Now I read it back, I don’t really understand this recipe or my decision to cook it.

So, really only one qualified success out of three. Luckily Ottolenghi didn’t completely let me down as I cooked his chocolate fudge cake. I can’t be bothered to transcribe the recipe, but luckily it has been replicated on the Lemonpi blog. I can’t recommend this cake enough. It’s absolutely unapologetically rich, and it’s genius is that you have two layers, a more solid (flourless) cake-like base, topped with an undercooked layer which comes out like mousse. Your fork slides through the top layer and the bottom layer offers resistance. Served with some whipped cream it is absolutely superb. I’d like to vary this with some flavourings, Hannah thinks orange would work well. You could even do a Christmassy version with cassis and cranberries.

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The Curlew, Bodiam, East Sussex

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An early Christmas celebration saw us make the 3 hour journey from Birmingham to the Curlew on the outskirts of Bodiam, a part of the world most famous for the French getting all arsey with the British in 1066, so rather topical in these times of Euro summit meltdown. Another sign of the times was that the restaurant was all but empty for Saturday lunch, a massive surprise given the conviviality of the setting and the quality of the food we encountered. This is a great place to take the cold edge off a winter’s day. And the spirit of Christmas is definitely in the air at the Curlew – helped by a “mince pie Bellini”, an inspired aperitif which successfully paired prosecco with candied fruit and spices. Bread was lovely, served with thyme butter. The less adventurous diners in our party were very happy with their langoustine prawn cocktails (piquant sauce with tiny tender prawns and refreshing tiny chunks of melon, crunchy against the softness of the seafood) which came with a little tempura’d nugget of langoustine. I enjoyed my soft, squidgy veal tongue which was served with pickled beetroot. The Don had the cutest looking game pie, served with foie gras, nice goose ham and a beetroot chutney.

The head waitress was friendly although occasionally let the service show and we were mindful of being the last diners in for lunch. She steered us towards the duck dish which featured lovely soft confit, of duck leg, some pickled cabbage but unfortunately quite underpar chips, nicely crunchy on the outside but dry and powdery in the middle. Much better was the “leg of fallow deer” which came with a tart cranberry sauce, braised chicory and some of the cutest little Brussels sprouts you’ve ever seen. I really liked my pork cheeks which fell apart with a touch of the fork and came with some PX-sherry raisins and some very thinly sliced cauliflower. Partridge with cabbage was another solid dish. Presentation as you can see in the photos was very clean and inviting.

Jollities were temporarily put on hold when my mum began to feel a little unwell (not related to the food!) – but desserts were still enjoyable despite this setback. After lamenting that clafoutis is so often disappointing both in restaurants and during home experimentation the Don was delighted with the Curlew’s version, all soft and sweet with “tutti frutti” flavours served with brandy ice cream. Junket, a dessert of heated and set milk is not to everyone’s taste but I enjoyed mine which came with hot and sticky eccles cakes.

Some mince pie petit fours came with coffee and reinforced that those little bits of detail are what make the difference at this level, and also made it doubly surprising that the restaurant wasn’t packed out. Support this little gem.

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Roganic, Marylebone, London

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I’m not going to subject you to a dish-by-dish account of our 10 (well, 11) course lunch at Roganic. It’s been reviewed to death, see for example here and here. But it’s too good not to report back on.

When we went to L’enclume in April we were blown away by Simon Rogan’s hyper-local approach, making stars out of neglected vegetables and herbs, supplied from his farm and team of foragers. We were also seduced by the paradise village of Cartmel, replete with treats including the cheese shop, bakery and village shop – home of the sticky toffee pudding. We wondered at the time how the newly announced Roganic, a “2 year pop-up” in Marylebone would be able to reproduce the feelings of la belle vie evoked by the clean air, stone cottages, plants and flowers and slower pace of life in the village.

Well, inevitably Roganic couldn’t hope to reproduce those conditions. In fact the fairly pokey little space with ill-judged low light fittings (resulting in numerous entertaining head-clonkings) was pretty far away from the idyll of Cartmel. But it didn’t matter because Roganic has its own charms. The service was uniformly lovely and friendly, with informative but unobstrusive descriptions of dishes, and good steers through the wine list. And the food managed to hit the same heights as the mothership (perhaps even better?!). So if you’ve got to be in dirty old London on a Saturday, I can’t think of many places nicer to be.

What’s curious about the food at both Roganic and L’enclume is that the food philosophy is deliberately gentle. It is not about flavours exploding in the mouth, or generous portions of protein which sate you into sleepiness. It’s finely-judged. The 10-course menu leaves you with some residual energy. You don’t stagger out, holding your stomach desperate to lie down on the pavement (although we achieved this state a bit later on, at MEATliquor, but that’s another story).

This I think is a good thing, but I can see how others, after shelling out their £80 per head may prefer a more visceral experience. For me each and every dish was a joy, nothing was served which wasn’t interesting, and all dishes were distinct pleasures. Some dishes hit the real heights: a smoked, slow-cooked egg yolk with shavings of salt beef – right up my street. A small but perfectly formed roast langoustine with soft but tender cured Arctic char. The classic L’enclume dehydrated and roasted cauliflower, singing with sweet and earthy flavour (even cauliflower-hater Lap might enjoy this). And how can you not love a heritage potato cooked in chicken fat, served with chicken skin? Bilberries with dried caramel, yoghurt and iced lemon thyme was miraculous. And a special bonus course paired spiced brioche with smoked ice-cream and tart sea-buckthorn.

We left over four hours later – just as Ben Spalding and his team were having a well-deserved sit-down and a takeaway pizza before cracking on with their evening service.

It’s not cheap, but it’s definitely value.

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A very autumnal dinner

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Sometimes you make a dinner where the flavour combinations come together better than you dare expect, and you end up making a menu that you know you will return to again and again.

Yesterday was one of those dinners. I made:

Slow-braised leg of mutton
Smoked roseval potatoes
Roast crown prince squash

followed by

Orange-baked quince

The mutton recipe I used was derived from this recipe from the Blackface Meat Company although I had a smaller joint of meat so it only needed about 3.5 hours in all.

I really like Roseval potatoes and always pick them up when I spot them in the supermarket. They are a waxy, salad potato with a thick pink-purple skin which I usually peel off, leaving a pink middle layer. To prepare smoked potatoes you boil the unpeeled potatoes in salted water until tender and leave to cool. Peel the potato, trying not to remove too much of the layer immediately under the skin. I cool-smoked the potatoes for about an hour using oak and apple. Then reheat the potatoes in butter when you are ready to serve.

I won’t patronise you with a recipe for roast squash, but I strongly recommend seeking out the Crown Prince, this variety has a light blue-green skin and a lovely delicate flavoured orange flesh. Charbel sells them at Harborne and Moseley markets at the moment.

Baked quince is easy. This is another recipe from Sarah Raven’s Garden Cookbook. Wash the skin of the quince and then wrap each quince in foil. Sit them upright in an oven dish and bake in a hot oven until quite tender (say 1 hour). Remove, and let cool. To make the orange syrup dissolve 275g caster sugar in 250ml water, add 5 tablespoons orange juice and 1/2 tsp orange-flower water. Remember not to stir the syrup after it has come to the boil so it doesn’t crystallise. Then, halve each quince removing the core as you go. Place the quince flesh-side down in an oven dish and pour over the syrup. Bake until the quince are very soft and “treacly”. Serve with creme fraiche.

Recipe: Windfall Cake

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Fun things to do with quince. Membrillo is the obvious one. I did also try HFW’s lamb and quince salad recipe but it didn’t go down very well with the missus (it was quite honestly a bit weird).

Anyway, this cake is well worth a try.

Windfall cake

3 large apples (I used Bramley)
1 large quince or 2 small ones
175g butter plus extra for greasing
2 eggs
180g soft brown sugar
100g blanched almonds, processed to breadcrumb texture
2 lemons
85g self-raising flour
1/2 tsp baking powder
50g almond flakes

This is a great use of quince and very autumnal. It produces a very soft, unctuous textured cake with a lovely flavour of quince and lemon. This recipe is from Sarah Raven’s fantastic (really) Garden Cookbook, but she credits the original to Monty Don. So I feel justified in reproducing it here!

1) Peel, core and roughly chop the apples and quince. Make sure you get all the quince core out because this can be very hard. Put the fruit into an oven-proof dish and cover with 50g of brown sugar as well as the zest and juice of a lemon. Bake at 180oC until the pieces are soft but not quite broken down (20-30 minutes).

2) Cream together 150g of butter with 150g of soft brown sugar in a food processor. Transfer to a bowl and beat in 2 eggs, one at a time. Add the processed almonds and flour and baking powder and fold into the mixture. Mix the fruit in.

3) Transfer the mixture to a greased, lined baking dish. I used a 19cm dish with good success (original recipe asks for 26cm so that will probably also work).

4) Bake for 30 minutes. In the meantime melt 30g of butter with 25g of brown sugar in a pan, plus juice of a second lemon. Add almond flakes. Remove cake from the oven and spread mixture over top of the cake. Put back in oven and bake for 15-20 minutes longer, until brown.

5) Leave to cool in tin.

Serve with some creme fraiche, or yoghurt, or ice-cream! In fact I tried that Heston salted caramel popcorn ice cream and it was quite good.

The Best … Asian Tiger Prawn Recipe: Sambal Prawns

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I wanted to cook something special with the lovely tiger prawns I picked up at Eddie’s Seafood Market on a recent trip to Edinburgh. And so I reached out to Lap who really knows his shit, not least when it comes to Asian recipes. Here’s what he came back with:

I’m assuming about four to five prawns per person. So for four people this will make up to 20 medium sized prawns.

Prepare Prawns: cut legs off, slit down back of shell and remove vein. People will not appreciate the effort involved in doing this but you will!

Prepare Sambal Paste: soak ten to fifteen dried red chillies (the kashmiri style ones, mild to medium heat, very red, seeds discarded), when softened blitz with two cloves garlic, an equal measure of ginger and galangal (so in total the same as garlic), three small shallots and a thumbnail size of toasted shrimp paste (optional, you can use fish sauce later). You should have nice vibrant red paste. Use the soaking liquid to loosen it if required.

Prepare other stuff: Make some tamarind water. Lightly bash one stalk of lemongrass and tie into knot.

Cook: Heat up some oil, and gently fry some curry leaves, when fragrant add the sambal and gently fry that till aromatic. Add prawns and lemongrass. When almost cooked, season with salt (or fish sauce), tamarind and sugar. The final dish should not be wet but the sambal should stick to the prawns shell and have permeated where you’ve slit it. Dress it up how you like!

It was darned good with the spanking fresh prawns. However it was rather hot, so if you are a wuss you might want to cut down on the number of chillies a little.

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