red chilli

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Come in from the cold to a warming bowl of autumnal soup

Butternut squash soup with chilli & crème fraîche

butternut squash,about 1kg,

olive oil

butter

onions,diced

garlic clove,thinly sliced

mild red chillies,deseeded and finely chopped

vegetable stock

fraîche,plus

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Cut</a> 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a <a href="http://www.bbcgoodfood.com/review/test-five-best-roasting-tins">large roasting tin</a> with 1 tbsp of the olive oil.

Roast for 30 mins, turning once during cooking, until golden and soft.

While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a>, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a <a href="http://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> until smooth. For a really silky soup, put the soup into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">liquidiser</a> and blitz it in batches.

Return to the pan, gently reheat, then season to taste.

Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

A sophisticated Italian-style dinner, this saffron-spiked pasta dish pairs orecchiette with buttery brown shrimps, red chilli and garlic

Shrimp And Saffron Butter Orecchiette

saffron, a good pinch of strands

salted butter 75 grams

red chill 1, finely chopped

garlic 1 clove, finely sliced

orecchiette 150 grams

brown shrimp 70 grams pack

flat-leaf parsley finely chopped to make 1 tbsp

lemon

crusty

Shrimp and saffron butter orecchiette

A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals

Stir-fried curly kale with chilli & garlic

bag curly kale

garlic cloves,

red chilli, deseeded and sliced

Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

This sunset-coloured cocktail comes from Milk Beach, a restaurant that serves Australian-inspired dishes in London’s Queen’s Park. You'll need chilli-infused rum for this recipe

Sunny side cocktail

chill-infused rum 25 milliliters

mango purée 50 milliliters

lemon juice 1 tbsp

ginger beer 100 milliliters

grenadine a splash

red chilli 1,

This quick vegetarian noodle dish is perfect for dinner any day of the week.

Spicy Sichuan noodles

dried udon noodles

broccolini

tbs sunflower oil

(15 grams) ginger, peeled, finely chopped

garlic clove, crushed

Toasted white sesame seeds,

(80 milliliters) light soy sauce

(60 milliliters) black (chinkiang) vinegar (from Asian food shops)

tbs sauce

tsp caster sugar

red chilli, thinly sliced

spring onion, thinly sliced

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This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Spiced vegetable biryani

1small cauliflower, broken into small florets

potatoes,

1large onion, sliced

tbsp curry paste (Madras is good)

red chilli,

saffron strands

tsp mustard seed (black

basmati rice

green bean, halved

lemons, juice only

coriander leaves

packet salted roasted cashew nuts

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Try our vibrant turmeric-fried rice. This colourful recipe is packed with punchy flavour and super simple to make. Plus, it comes in under 300 calories per serving

Turmeric-fried veggie rice

vegetable oil 2 tbsp, plus a little to fry the eggs

chestnut mushrooms 250 grams, sliced

ginger 75 grams, finely grated

turmeric 2 thumb-sized pieces,

red chillies 2, seeded and finely chopped

garlic 4 fat cloves, thinly sliced

kaffir lime leaves 4, shredded

brussels sprouts 8, thinly sliced

ready-cooked basmati rice 350 grams, chilled

eggs 6 medium

spring onions 4, thinly sliced

carrots 2 medium,

coriander a small bunch, finely chopped

sriracha or sweet chilli sauce

This warming and creamy dish is perfect for sharing with friends and family

Celeriac, potato & rosemary gratin

rashers bacon

double cream

milk

garlic

tbsp rosemary

Dijon mustard

celeriac (about 500 grams) peeled, quartered and thinly sliced

potatoes

Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.

Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1&frac14; hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

For those unfamiliar with 'nduja, it's a spicy Italian spreadable salami paste, and brings a great flavour to this recipe.

Alternatively, using the gluten-free pizza dough recipe, why not experiment with your own toppings?

Cavolo nero and 'nduja pizza

garlic cloves, crushed

(240 grams) ricotta

(60 grams) finely grated pecorino

cavolo nero, thick stalks trimmed, blanched, refreshed

red chilli, halved lengthways

Sunflower sprouts and dried chilli flakes, to serve

(200 grams) gluten-free plain flour, plus extra to dust

(75 grams) gluten-free self-raising flour

tbs flaxseed meal (from health food shops and selected supermarkets)

(35 grams) potato flour

tsp (5 grams) dried yeast

tsp xanthan gum (from health food shops)

tsp apple cider vinegar

(250 milliliters) milk, warmed

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This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining

Hot-smoked salmon salad with a chilli lemon dressing

new potato

pack asparagus tips

bag mixed salad leaves

parsley and mint, leaves

radish

salmon

spring onions

lemon juice

tsp wholegrain mustard

red chillies

Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta

Kale pasta with chilli & anchovy

penne or other tubular pasta

anchovies

young kale

parmesan, half finely grated, half shaved

Boil the pasta. While it’s cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.

Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. Even meat eaters will love it.

Mushroom curry

mushrooms

garlic cloves, thinly sliced

ginger,

white onion, thinly sliced

tsp turmeric

tsp ground fenugreek seeds

tsp black mustard seeds

tsp mild curry powder

ripe tomatoes, roughly chopped, tomatoes

mango chutney

coconut milk

paneer, chopped

brown basmati rice, coriander leaves & lime wedges, to serve

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Quick, comforting and above all delicious, this rice dish will brighten up any meal.

Pork and egg dan dan rice

(80 milliliters) sunflower oil

Sichuan peppercorns (from Asian food shops), coarsely ground

pork mince

tbs light soy sauce

red chillies, seeds removed, torn

spring onions, chopped, plus extra finely chopped spring onion

tbs tahini

tbs dark soy sauce

Chinese black (chinkiang) vinegar (from Asian food shops)

tbs chilli oil (from Asian food shops)

packet microwave jasmine rice

eggs & salted peanuts,

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Tom Kime's prawn salad make a great starter for a summer dinner party

Prawn & melon salad

coriander

golden caster sugar

2cm/¾in piece of root ginger

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The most viewed red chilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine