Recipes Using Chilli Flakes

INGREDIENTS

• 200g/7oz dried spaghetti
• 1 fat garlic clove
• handful fresh parsley leaves
• 3 tbsp extra virgin olive oil
• 2 pinches dried chilli flakes, to taste
• sea salt

METHOD

1. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente.
2. Finely chop the garlic and parsley together.
3. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute.
4. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve.

INGREDIENTS

• 450ml/17fl oz olive oil (not virgin)
• 20g/¾oz dried red chilli flakes
• 3-4 whole dried red chillies

METHOD

1. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.
2. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle.
3. Keep the bottle in the refrigerator and use within one week.

INGREDIENTS

For the sweet and tangy dressing

• 1 tbsp light soy sauce
• 4 tbsp lemon juice
• 2 tbsp orange juice
• 1 tsp groundnut oil
• 1-2 tsp caster sugar (or to taste)
• 1-2 tbsp honey (to taste)
• ½ small cucumber, halved lengthways, de-seeded and finely chopped
• 1 green chilli, de-seeded, finely chopped

For the beef

• 1 tbsp groundnut oil
• 250g/9oz beef fillet, cut into 5mm/¼in strips
• 1 tsp Shaoxing rice wine or dry sherry
• pinch crushed dried chilli flakes
• 1 tsp light soy sauce
• pinch ground white pepper

To serve

• 1 large handful baby spinach leaves, washed
• 2 heads pak choi, green stem variety, washed and sliced
• 1 small mango, peeled, stone removed, flesh finely diced

METHOD

1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.

INGREDIENTS

• 400g/14oz dried penne pasta
• 1 x 50g/1¾oz tin anchovies in olive oil, oil reserved
• 2 garlic cloves, finely sliced
• 1 tsp chilli flakes (use half if you prefer less heat)
• 1 head of broccoli (about 350g/12oz), chopped into very small florets
• salt and black pepper

METHOD

1. Cook the pasta according to packet instructions in a large saucepan of salted boiling water.
2. Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready.
3. When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce.
4. Taste and adjust the seasoning as necessary. Serve.

INGREDIENTS

• 8 spring onions, trimmed and thinly sliced
• 450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks
• 1 yellow pepper, seeds removed, finely chopped
• 2 garlic cloves, crushed
• ¼–½ tsp dried chilli flakes, depending on taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ cinnamon stick or ¼ tsp ground cinnamon
• 1 tbsp soft brown sugar
• 150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)
• 400g tin chopped tomatoes
• 395g tin red kidney beans in chilli sauce
• 400g tin mixed beans, drained and rinsed
• 1 tsp mixed dried herbs
• salt and ground black pepper

To serve

• freshly cooked rice
• sliced avocado
• dairy-free yoghurt
• fresh coriander
• lime wedges

METHOD

1. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed.
2. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid.
3. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing.

INGREDIENTS

• 6 courgettes, ends trimmed, cut into long strips
• 1-2 tbsp extra virgin olive oil, plus extra for dressing
• 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes)
• sea salt and freshly ground black pepper
• ½ lemon, juice only
• handful fresh mint, roughly chopped
• handful fresh basil, roughly chopped

METHOD

1. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.
2. Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don’t want them to burn. Don’t be tempted to move the courgette while it is cooking or you won’t get the chargrill marks across the flesh. Drain on kitchen paper.
3. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.

INGREDIENTS

• 1 tbsp olive oil
• 1 garlic clove, chopped
• ½ tsp dried chilli flakes
• 110g/4oz spinach
• 200g/7oz can cherry tomatoes
• 110g/4oz spaghetti, cooked according to packet instructions
• fresh chives, chopped, to serve

METHOD

1. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes.
2. Add the spinach and let it wilt, stirring for two minutes.
3. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown.
4. Stir through the cooked spaghetti.
5. To serve, place into a bowl and garnish with chives.

INGREDIENTS

• 400g/14oz penne or rigatoni
• calorie controlled spray oil
• 2 garlic cloves, thinly sliced
• large pinch of chilli flakes
• 400g/14oz tomatoes, roughly chopped
• 50g/1¾oz pitted black olives, roughly chopped
• 1 tbsp roughly chopped thyme
• 300g tinned tuna in spring water, drained
• salt and freshly ground black pepper

METHOD

1. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes, or until al dente.
2. Meanwhile, spray a large frying pan with oil and place over a medium heat. Add the garlic, chilli flakes, tomatoes, olives and thyme. Bring to the boil, then reduce the heat and simmer for 5 minutes. Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and freshly ground black pepper.
3. Drain the pasta, then toss in the sauce. Divide between four plates and serve.