Spice things up with these fiery foodie finds...
Dinings SW3 condiments and cocktails
Modern Japanese restaurant Dinings SW3 has launched a small collection of its most sought-after condiments and cocktails, including chef Masaki Sugisaki’s legendary umami chilli oil. Containing 20 top secret ingredients, this mouth-wateringly moreish hit of heat and crunch elevates a multitude of dishes from noodles and rice, soups and salads, sandwiches, bbqs and more. Try it drizzled over grilled prawns.
£13, available online or to collect from the restaurant in Knightsbridge; diningssw3.co.uk
The Chili Projects seasoning and sauces
The Chilli Project is a family run business in Surrey that makes an array of fiery, flavoursome products, including spicy seasonings, salts, sauces, pickles and more. Add some pizazz to your bacon sandwich with its Great Taste Award-winning Charlie’s Brown Chilli Sauce, made with prunes and apples and a terrific modern chipotle twist.
£5.49; chilliproject.co.uk
Culver & Nelson hot sauces
Fantastic East Sheen deli Culver & Nelson stocks a plethora of chilli-filled products, including an array of authentic Mexican hot sauces and White Mausu’s devilishly moreish peanut rayu. I always make a beeline for the award-winning Wilderbee Hot Honey, an ethically farmed organic wildflower honey infused with fruity, fiery, sustainably grown fresh scotch bonnet chillies to create a unique and utterly delicious sweet and spicy product. Try it drizzled over pizza or on a hot crumpet with plenty of salted butter.
£10.95; culverandnelson.com
RoniB’s Kitchen chili oil
Based in Walton, RoniB’s Kitchen recently rose to fame when its banana ketchup landed it the contract of a lifetime on Channel 4’s Aldi’s Next Best Thing. Another of its delicious creations is the award-winning Filipino Garlic Chilli Oil – a spice and flavour-filled medium-heat treat designed for drizzling, dolloping and dipping. Try it with dim sum, noodles or soup, or add it to a classic lemon butter sauce for effortless complexity.
£6.50; ronibkitchen.co.uk
Spicy Wild Mary Vodka
Distilled in the Surrey Hills, Wild Mary Vodka is a wonderfully spicy small batch vodka bursting with warming ancho chilli, black pepper, fenugreek, cacao coffee and smoky chipotle. It makes fantastic cocktails – combine with Bloody Bens Bloody Mary Mix (born in SW London) for the ultimate Bloody Mary.
£46 (includes Wild Mary Vodka 700ml and Bloody Bens Bloody Mary Mix 300ml) or £37.50 (vodka only); bloodybens.com
Chilli jam from South Devon Chilli Farm
I am a chilli jam fiend, and my all-time favourite is this mild-to-medium spiced jam from the South Devon Chilli Farm.
Made with homegrown Devon chillies, it is the perfect balance of sweet and spicy and is delicious with everything, especially cheese. Try it with creamy goat’s cheese, grilled halloumi, or a cheddar sandwich.
£4.80; southdevonchillifarm.co.uk. Also available on Amazon.
Eaten Alive range of hot sauces
Based in Battersea, fermentation specialist Eaten Alive produces a fantastic range of kimchi, sauerkrauts, and hot sauces. Its most recent creation – Mango Inferno – adds fruity fire to any dish. Bursting with tropical zing, it’s packed with ripe mango, fermented habanero chillies and a hint of zesty lime juice. Splash it on salads or drizzle over grilled meats and fish.
£5.49; eatenalive.co.uk
Premium hot sauces at Tastes, Eton
At the Windsor end of Eton High Street, Tastes is an independent deli filled with all manner of gourmet treats, including Chilli No.5’s premium hot sauces. Try the Great Taste Award-winning Heavenly Harissa, packed with an authentic mix of roasted red peppers, sundried tomatoes, black and white garlic, and a selection of herbs and spices. It works just as well as a marinade or condiment.
£7.50 (200ml); tastesdeli.co.uk
Chilli chocolate from Kew
Exclusive to Kew Gardens, this delicious bar, this delicious bar of handmade Colombian dark chocolate has been infused with chilli giving it a subtle and pleasing warmth. It’s also palm oil free and suitable for vegans. Pick it up at Kew’s gift shop or online.
