Chilli Pepper (Medium) recipes

This is not a shakshuka where the chilli is just a background note — here six medium chillies are sliced and cooked down until they become sweet, jammy and almost saucy, forming the backbone of the tomato base alongside ripe summer tomatoes. The eggs poach directly in the sauce and the feta on top melts at the edges into salty pockets. It works brilliantly for brunch or a quick weeknight supper.

These are the noodles you make when you want something genuinely satisfying in under half an hour. Fresh medium chillies are fried low and slow in oil to build a fragrant, burnished base, then tossed through noodles with garlic and a punchy soy dressing. The crispy shallots on top are worth every minute — they take ten minutes to make and make the whole dish.

A velvety, fire-bright soup where medium chillies are roasted until their skins blister and sweeten before being blended with coconut milk and lemongrass. The crispy spiced chickpeas on top give you crunch and substance in every bowl. This is the kind of soup that makes a bowlful feel like a proper meal.

A deeply spiced minced lamb curry where medium chillies provide steady, building heat alongside warm whole spices and sweet garden peas. This is proper weeknight keema — deeply savoury, quick to cook, and the kind of thing you will want to eat straight from the pan with flatbreads or rice. The chillies are fried early to bloom their flavour into the oil, making them impossible to treat as an afterthought.