We're fortunate to have built long-standing relationships with growers such as Sean from @goodearthgrowers, this year we decided to concentrate on chillies at Narkus, his farm in Cornwall. We taste and use each variety as befits it's character, for example these long green knobbly ones are intensely peppery so @karlaknowles_ charred them in the woks with some garlic & shallots, aubergines on the coals and made the paste that goes into jaew dtom of grey mullet & wild mushroom. The pepper heat and greenness benefitting this style of rustic curry soup. The smaller mouse shit chillies are hot, bright and & fruit forward. @meedu_saad dry stir fries them with peppercorns, lemongrass cull yaw and sweetbreads in a variation on khua kling. These red Birdseye like chillies are used across a number of dishes. They suit our pounded relishes well, here pork jowl is served with a nam prik that heavy on chilli & garlic, it's a favourite amongst our team. Also a great chilli to serve with the Laap Sausage and alongside the herbs like the hot mint that we also get from Sean. Thank you for the chillies. Swipe to the end video to see the vast quantity of chillies being grown! Photos: @calamansari