So here we are then - some of my Radicchio combined with beetroot, tomatoes and red onions to make a "Red Salad". Lots of nice colour, taste and texture.
To accompany the salad, Jane made
Just take it from me that it tastes a lot better than it looks, and it goes brilliantly with the Radicchio.
I also want to show you what I did with those chillis I wrote about on Friday. I made them into Chilli oil. I just boiled them up in some plain vegetable oil for a few minutes and then left them to infuse, before decanting the oil into a bottle. Actually, I must admit that I added to them one of the Scotch Bonnet chillis that had been hanging around in the fridge for a while (just to use it up, you understand...), which certainly pepped-up this oil a fair bit!
Because it is so hot, we will use this oil a few drops at a time, drizzled into a soup maybe, not in big spoonfuls for frying with.