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In a nutshell
MasterChef winner and Petersham Nurseries graduate Miers is the founder of London street food cantina Wahaca and author of Mexican Food Made Simple. This spicy title is her fifth book.
What does it cover?
As the subtitle explains, these are “Recipes to warm the heart (not burn the tongue)”. From starters and quick fixes to comfort dishes and standby sauces, this is an exhilarating compendium of ways to use chilli in your cooking.
What’s so special?
The sheer range of dishes goes a long way to prove Miers’s point that the chilli pepper is an indispensable and versatile ingredient, packed with nutrients, vitamins and minerals to boot.
Who would like it?
Those who seek panache on their plate and pizzazz on their palate.
Who wouldn’t like it?
Advocates of norm core cooking – if you like it bland, this isn’t for you.
Best recipe?
It has to be the dark chocolate and olive oil toast, speckled with chilli flakes. The shortest of recipes packing the strongest punch. And Miers’s mother’s amazing beetroot parsnip and horseradish soup gets extra points for being so pretty.
Anything else?
The technical bit on cooking with chillies is not to be overlooked.
We say
Miers’s passionate perspective on life translates perfectly into the food she cooks – these recipes might just have you dancing on tables too.
To buy Chilli Notes for £20 (RRP £25) visit theguardian.com/bookshop or ring 0330 333 6864.
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