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Recipes can be incredibly vague where chillies are concerned.

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.

When you're green, your growing. When you're ripe, you rot.

Back in the day, we ate fresh; our parents cooked. Now, we're starting to think things are fresh because they're in a can, they're in a box, or they're frozen. That's not fresh. It's difficult to get real fresh.

As long as you're green, you're growing. As soon as you're ripe, you start to rot.

Are you green and growing or ripe and rotting?

The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.

Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?

Chilli ice cream doesn't taste bad. But I wouldn't eat it again.

I love red bell peppers. Bell peppers in general, really. I like to eat them like apples. They're so crunchy and delicious.