All the quantities are kind of estimates as I just used what I had to hand, It was great warm but even better cold.

If you are of the vegetarian persuasion you can leave the chorizo out and add a pinch or two of smoked paprika and some crushed garlic.

Ingredients

• 1 white onion, sliced
• handful of new potatoes
• 1 green pepper, sliced
• 1 picante chorizo, diced,
• 1 red chilli, sliced
• 1 green chilli, sliced
• handful grated mature cheddar
• handful of grated parmesan
• 2tsp oregano
• knob of butter
• 5 button mushrooms (or a few more if you like), sliced
• 6 large fresh free range eggs, beaten
• salt,
• pepper

Method

1. Boil the new potatoes in water until soft, leave to cool, then roughly chop.
2. Heat a large frying pan, add the chorizo until crispy, if lots of fat comes out you may want to drain it now.
3. Add the potatoes and a knob of butter, fry until the potatoes are crispy round the edge.
4. Add the onion, pepper, mushroom, chilli and herbs, fry until the veg is soft.
5. Season with salt and pepper
6. Add the beaten eggs, making sure it spreads evenly throughout the pan.
7. Cook for a few minutes until it starts to stiffen up
8. Top with the cheese and place under the grill until the cheese has melted.
9. Serve with Salad.

For me Seabrook crisps are totally under rated, their salt and vinegar is the perfect post hike snack with a pint in the pub, their Wasabi are possibly my favourite crisps in the world ever.

Not content with doing what most crisp makers do and just use the one chilli flavour in their crisps, Seabrook have gone for a whopping 2 chillis, the fruity and firey habenero and the under rated Jalapeño.

They come in a nice big bag for sharing (or muching while watching England beat Scotland in the 6 nations)

The crisps them selves don’t stray from the loved crispy, crunchy crinkle cut, the seasoning adds a dark red tint to theĀ potato and they smell rather spicy.

Flavour wise they aren’t packed with loads of heat but there’s a nice tingle there, they are quite smokey and really do taste of chillise.

I love them, they go great wtih beer as they don’t over power it or loose out to stronger beers as they have more than enough flavour to hold their own.

Well here is one way to use the left overs, it’s great for parties too…..i can’t find the pic so if anyone makes them before i have time to given them another go then please send me it.

Ingredients

• left over chilli con carne
• 1 packet of filo pastry
• melted butter
• guacamole (optional)
• soured cream (optional)
• Tabasco sauce (optional)
• Cheddar cheese (grated)

Method

1. Take a sheet of filo out of the packet, brush with melted butter, cut into 6 pieces.
2. Take one of the pieces and place in a muffin tin, then take another piece and place in the opposite direction in the same muffin section, repeat until you have filled your muffin tray. the should end up looking a bit like this (sorry that’s the closest thing i could find)
3. Fill each cup with chilli con carne and sprinkle with cheese
4. Bake in a hot oven for 15-20mins or until golden and crispy
5. Remove from muffin tray, add a spoon of guacamole or soured cream and some Tabasco to each and serve.

You could also make little mini pasties or fold them over into won-ton shapes like this

Ingredients

• 1 pack of your favourite corn or flour tortillas/wraps
• 1 425g tin of chickpeas
• 1 lemon
• 2 chillis
• handful fresh coriander
• few cumin seeds crushed
• 2 cloves of garlic
• salt
• pepper
• olive oil

Method

1. Heat your griddle pan up really hot and toast the tortillas until crispy (you can also bake them in the oven as that works but doesnt give you the smokey flavour)
2. Leave the tortialls to cool then cut into triangles.
3. Drain and rinse the chickpeas then put in the blender with the chillis, garlic, salt, pepper, coriander and crushed cumin seeds, whizz until smooth ish, then add a little olive oil to thin.
4. Chill until ready to use then spoon some of the humous onto the triangles and serve

I borrowed the recipe from the Hairy Bikers and added some heat!!

Ingredients:

• 500g of ready rolled puff pastry
• 200g your favourite cheese
• 2 teaspoons Chilli flakes
• 1 egg beaten
• 1 tablespoon poppy seeds.

Method: