Chilli Pepper (Mild) recipes

Crisp, golden fritters packed with fresh sweetcorn and generous strips of mild chilli, served with a cool, sharp lime crema. These come together in under 30 minutes and work brilliantly as a weeknight supper, a lazy weekend brunch, or a snack that disappears fast. The chilli gives every bite a gentle warmth and a lovely grassy flavour that sweetcorn was made for.

This is the kind of autumn casserole you make when you have a glut of chillies and want something that feels properly substantial. A full half-kilogram of mild chilli peppers are cooked down until they collapse into a thick, sweet, smoky sauce that coats tender white beans and good pork sausages. It needs only some crusty bread alongside to be a complete meal.

A deeply savoury Italian-style ragu where a generous pile of mild chillies is slow-cooked with pork mince, tinned tomatoes, and red wine until it becomes a glossy, silky sauce that clings to wide ribbons of pappardelle. The chillies melt almost completely into the ragu, lending sweetness, body, and a lingering warmth rather than heat. This is the kind of pasta you make on a Sunday afternoon when you want the kitchen to smell extraordinary.

A deeply savoury, smoky soup built on a base of oven-roasted mild chillies and ripe summer tomatoes. Roasting concentrates everything and gives the chillies a gentle sweetness that makes this far more interesting than a standard tomato soup. Blend it smooth, finish with a swirl of crème fraîche, and it is ready in under an hour.