A quick and crispy snack with melted cheese and a gentle kick of chili.

Serves 2

4 tortillas
1 red onion
1 mozzarella ball
2 tbsp liquid chili
Olive oil

Slice the mozzarella and red onion into thin pieces and distribute evenly over two of the tortillas.

Drizzle about 1 tablespoon of liquid chili over each, then place the remaining tortillas on top to form sandwiches.

Heat a bit of olive oil in a pan over medium heat and cook the quesadillas until golden and crispy on both sides.

Cut into triangles and serve warm.

A fresh and vibrant salad with sweet corn, zesty lemon, and a light kick of chili.

Serves 2

2 corn on the cob
Zest and juice of 1 lemon
1–2 tbsp liquid chili
½ red onion
2 tsp olive oil
Sea salt

Remove the husks from the corn and boil the cobs until tender, about 5–8 minutes (or just 1 minute to heat through if using pre-cooked corn). Let them cool slightly.

For extra flavour, the corn can be briefly seared in a hot pan or on a grill after boiling, until lightly golden with a bit of colour.

Alternatively, skip boiling and cook the corn entirely on a grill or in a pan over medium-high heat, turning occasionally, until tender and lightly charred.

Cut the kernels off the cobs and place them in a bowl. Finely chop the red onion and add it to the corn.

Add liquid chili, lemon zest and juice, and olive oil, and mix everything well. Season with sea salt and adjust with extra chili or lemon juice to taste.

Serve fresh.

Tip: Fresh coriander can be added for extra flavour and a vibrant visual finish.

A creamy and comforting soup with gentle heat and aromatic warmth from chili, ginger, and garlic.

Serves 4

1 Hokkaido pumpkin
1 onion
2 carrots
4 potatoes
4 cups vegetable stock
1/4 cup cream
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Topping
1/2 cup pumpkin seeds
1 tsp butter
1/2 cup yogurt
1 apple
1 tsp liquid chili
1 tsp liquid ginger
1 tsp honey
1 tsp lemon juice
Salt and pepper

Rinse the pumpkin and cut it into cubes. Peel the onion, carrots, and potatoes and cut them into smaller pieces.

Heat a little oil in a large pot over medium heat and sauté the vegetables with liquid garlic, liquid chili, and liquid ginger for a few minutes. Pour in the vegetable stock until the vegetables are mostly covered, then let everything simmer for about 15 minutes, until tender.

Blend the soup until smooth. Stir in the cream and season to taste with extra liquid chili, liquid ginger, liquid garlic, salt, and pepper.

For the topping, melt the butter in a pan and toast the pumpkin seeds. Add liquid chili and liquid ginger and continue cooking until the seeds are lightly golden. Let them cool slightly.

Cut the apple into small cubes and mix with honey and lemon juice.

Serve the soup topped with yogurt, spiced pumpkin seeds, and apple.

A fresh, crunchy salad packed with crisp veggies and tossed in a bold, tangy sesame dressing with a kick of chili and ginger. Perfect as a light meal or a vibrant side.

Serves 2–3

Salad‍

2 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 medium carrots, julienned or shredded
1 cup sugar snap peas, trimmed and halved
1/3 cup roasted peanuts, roughly chopped

Chili Ginger Dressing‍

4 tbsp soy sauce
3 tbsp sesame oil
1 tsp liquid chili
2 tsp liquid ginger
1 tsp cane sugar
Juice of 1/2 lime

Thinly slice the green and red cabbage and place in a large bowl along with the carrots. Cut the sugar snap peas into bite-sized pieces; for a slightly softer texture, blanch them briefly in boiling water for about 1 minute, then rinse in cold water before adding to the salad.

In a small bowl, whisk together soy sauce, sesame oil, liquid chili, liquid ginger, sugar, and lime juice until well combined.

Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.

Top with chopped peanuts before serving.

A quick noodle wok with crisp veggies and a creamy coconut peanut sauce, flavored with ginger, chili, and garlic.

Serves 2

Wok‍

7 oz noodles (rice noodles or egg noodles)
2 mini bok choy, halved
1 bunch broccolini, cut into bite-sized pieces
4 green onions, sliced (white and green parts separated)
1 cup frozen edamame, thawed
1 lime, cut into wedges
1/3 cup peanuts, roughly chopped

Sauce

1/2 cup coconut milk
1–2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp peanut butter
1–2 tsp red curry paste
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Cook the noodles according to package directions, then rinse under cold water to prevent sticking. Set aside.

Heat a wok or large skillet over medium-high heat. Scoop the thick part of the coconut milk into the pan and let it melt. Add the red curry paste and the white parts of the green onions, cooking for about 1 minute until fragrant.

Stir in the peanut butter until smooth, then add the bok choy and broccolini. Cook for 1–2 minutes until slightly tender but still crisp.

Pour in the remaining coconut milk, soy sauce, fish sauce, and juice from half the lime. Stir well to combine.

Season the sauce with liquid chili, ginger, and garlic. Add the noodles and edamame, tossing everything together until heated through and evenly coated.

Serve immediately topped with chopped peanuts, green onion tops, and lime wedges on the side.

Juicy chili-marinated shrimp served with a creamy garlic dip and fresh lemon. Perfect for sharing.

Serves 2

Chili-marinated shrimp

10–12 oz jumbo shrimp, peeled and deveined (tails optional)
6 tbsp olive oil
2 tsp liquid chili
1 tbsp liquid garlic
Salt & black pepper

Garlic dip

‍1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp liquid garlic
Salt & black pepper

‍To serve

‍Crusty bread or baguette
Lemon wedges

Combine olive oil, liquid chili, liquid garlic, salt, and pepper. Toss the shrimp in the marinade and refrigerate for 30–60 minutes.

Mix mayonnaise, sour cream, lemon juice, lemon zest, and liquid garlic. Season with salt and pepper and chill until ready to serve.

Cook the shrimp on a hot grill or skillet for about 1 minute per side, until pink and cooked through.

Serve immediately with the garlic dip, bread, and lemon wedges.

‍

A creamy, spicy mayo that adds instant flavor to just about anything. Made in seconds with liquid chili and your favorite mayonnaise.

Stir together mayonnaise and liquid chili in a small bowl. Start with a small amount and adjust to your preferred heat level.

Serve immediately or chill until ready to use.

Perfect for fries, sandwiches, burgers, and wraps.