To get off to an early start, I always try to over-winter one or two chilli plants and, as it is quite slow to grow and come into production, fatalii is always one of them. Mind you, as we have a freezer full of 2013 chillies I'm not to worried for 2014!
We don't eat a lot of meat and usually then only on weekends; whilst we do have an excellent butcher in the next village, his prices reflect the quality of his products, so it is a case of little and not very often. So this Saturday the carnivorous option was going to be something with chicken livers. A 300g tub cost under two Euros and as this recipe only needed half the pot, that left the rest to be frozen for another day.
