Mexican Chilli Selection Truffle Oil and four small cups (known

and four small cups (known as ‘ochoko’)

but curious creatures

to home-smoked salmon

beef stock)

Or spread a little melted chocolate onto the sheet

Mexican Chilli Selection Truffle Oil and four small cups (knownDiscover the difference between the mild fruity smokiness of ancho and the chocolatey warmth of guajillo, with this Mexican chilli selection. The varieties included register at both ends of the Scoville Scale of chill heat, with habanero delivering an almighty kick, and other bringing gentle warmth to dishes. The habanero chilli, for example, can be ground and used sparingly in hot enchilada sauces (or whole for a little chilli russian roulette!),