5 ways with cayenne pepper

Cayenne is a well-known digestive aid and circulatory stimulant. It is also a powerful anti-cold and -flu agent, helping to clear the body of mucus.

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Classic devilled eggs
Makes 16

Peel the shells off 8 large hard-boiled eggs. Slice them in half lengthwise and remove the yolks to a medium bowl. Add 170g light mayonnaise, 1 tsp Dijon mustard, a pinch of mustard powder and a pinch of salt. Mash together with a fork until fully combined. Add salt to taste. Refill the egg whites with the mixture using either a spoon or a piping bag. Sprinkle each egg with a pinch of paprika, cayenne pepper and black pepper. Garnish with dill and chives and chill until ready to serve.

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Hash browns
Serves 4

Peel and grate 10 medium-sized waxy potatoes into a large bowl. Add 1 finely-chopped onion, ½ tsp cayenne pepper and 1 tbsp of plain flour. Add salt and black pepper to taste and stir to combine well. Heat a large knob of butter in a large non-stick pan over a medium-high heat. Using your hands, form the potato mixture into 12 equal balls. Cook in batches, flattening each potato ball against the hot skillet using a spatula. Cook on both sides until golden brown and serve immediately.

 

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Spicy chorizo chowder
Serves 6

Cook 120g finely chopped chorizo in a large pot over a medium heat for 4-5 minutes until crispy. Remove with a slotted spoon, leaving its oil in the pan. Cook 1 chopped onion and 2 chopped celery stalks in the oil for 4-5 minutes until they begin to soften. Add 2 crushed garlic cloves and cook for 30 seconds. Add 5 medium chopped potatoes and 850ml chicken stock and bring to a boil. Simmer for 12 minutes or until potatoes are tender. Remove from heat. Use a stick blender to whizz the soup until smooth. Return the pot to a low heat. Stir in 300ml milk, 2 tsp paprika, ½ tsp cayenne pepper, ½ tsp cumin, 1 tsp chopped fresh thyme and the chorizo. Season to taste and serve hot.

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Shakshuka
Serves 3-6

Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat 1 tbsp olive oil in a casserole dish over a medium heat. Reduce the heat to low and cook 1 chopped onion and 1 chopped green pepper for 10 minutes. Turn the heat to medium and add 2 crushed garlic cloves, 1 tsp cayenne pepper, 1 tsp ground cumin and 1 tsp paprika. Stir and cook for 2-3 minutes. Add 2 x 400g tins of chopped tomatoes and simmer for 5-6 minutes. Make six wells in the sauce and carefully crack 6 eggs in. Season with salt and pepper and transfer the casserole to the oven. Bake for 10 minutes, garnish with chopped parsley and serve with crusty bread for dipping.

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Spicy dark chocolate fondue
Serves 2

In a small saucepan over a low heat, combine 90ml whipping cream, 2 tbsp whole milk, 1 tsp white sugar and ¼ tsp cayenne pepper. Stir until the sugar has dissolved. Increase the heat to medium-high and heat until almost at a boil but not actually boiling. Remove from the heat. Chop 120g dark chocolate and place in a small heatproof bowl. Pour the cream over the chopped chocolate. Leave to sit undisturbed for a minute, then whisk until smooth. Pour the fondue into a serving bowl and sprinkle a pinch of cayenne pepper over the top. Serve immediately with fresh fruit, marshmallows or cookies for dipping!