RED HOT SAUCE BOOK

100 recipes for fiery sauces, marinades and rubs, showcasing the world’s most flavoursome chillies. The African Chermoula is delicious with sardines and mackerel served with roasted veg; the Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad. Perfect for anyone wanting to inject some spice into their kitchen.