RecipeMuncher

  Summer is long gone and our chilli plants have gone into deep winter hibernation. But not before they gave us a parting gift of abundantly long, green, shiny chillies. When the chillies are so nice and firm, they are the perfect candidates to be fritter-ised as I like to call it. Give them a light rinse in the water and pat them dry. Slit them down lengthwise from crown to tip, but not right through, so you can peep through inside and get rid of all the seeds that might otherwise burn you (...)