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Telegraph
08-06-2025
- Lifestyle
- Telegraph
Four fiery ways to inject heat into your summer cooking
Summer spice dishes are your culinary superheroes. Whether you're blitzing fresh chillies, dusting on fiery flakes or stirring in golden turmeric, they all pack serious flavour – as these recipes prove – and feel redolent of sun-drenched shores. Fresh chillies bring a lively heat – think of them chopped straight into a vibrant relish in my monkfish dish – while dried chillies or flakes bring a deeper, smokier warmth and more focused punch. Flakes are also brilliant for sprinkling evenly and dialling up the heat without faffing around with chopping and deseeding. Ground chilli has its moments too, but it can't rival the texture or complexity of flakes or whole dried pods. When you pair bold spices – such as the turmeric and cumin in my green pea pancakes with crispy green beans – they really dance together instead of one overpowering the other; turmeric brings a gentle earthiness and that gorgeous golden hue, while cumin adds a warm, nutty backdrop. And when it comes to quenching a fiery burn, you can't beat an ice-cold beer; a crisp lager – perhaps a light pilsner – cuts through the heat. If you're in the mood for wine, grab a dry, fruity rosé – its chill character and gentle tannins will refresh your palate and keep the spice in check. So don't hold back on the chillies or spice, and team them with other bold flavours, in these easy, delicious summer recipes.
Telegraph
06-06-2025
- General
- Telegraph
Piri piri monkfish with runner bean relish
Monkfish on the bone is perfect for a piri piri dish like this – its firm flesh stands up to the heat and a good roast. You can use other fish, just go a bit gentler with flakier varieties when it comes to cooking and serving. The relish is a great way to use up a glut of runner beans – you can also serve it as part of an antipasti spread or with grilled meats and veg. Requires marinating time. Overview Prep time 20 mins Cook time 35 mins Serves 4 Ingredients For the marinated fish 4-5 red chillies juice of 1 lemon 4 garlic cloves, peeled 2 bay leaves ½ tbsp white wine vinegar or cider vinegar 2 tsp paprika 60ml vegetable or rapeseed oil 1 x 1kg monkfish tail or 2 x 500g tails, trimmed For the relish handful of runner beans (about 6-7), trimmed and diced 1 red onion, finely chopped ½ tbsp white wine vinegar or cider vinegar 2 medium tomatoes (seeds removed), diced ½ red chilli, finely chopped 1 tbsp chopped coriander, plus extra to serve 2 tbsp olive or rapeseed oil
