The October 2017 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about sweet peppers and chillies, one of my favourite ways to add vibrant colour and tingly heat to my recipes. This articles covers a few of my favourite Mexican chillies, how to work with dried chillies, and how to roast peppers to perfection. Recipes include roasted chillies stuffed with cashew cheese, pozole, and pepperonata pizza.
Click on the link below to read the article in full:
Feeling hot hot hot, Vegetarian Living, October 2017
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