The chillies from the Palmers – mushroom guides and walnut oil producers of this parish – are a mixed bunch. They’re blowing hot and cold – the chillies that is – but they certainly look cool. I love chillies. They change a recipe so simply and so radically. When cooking with them the question always arises of being judicious or throwing caution to the wind? Chillies can only be used according to mood, and that mood will belong primarily to the cook. Like all beautiful things they can be a source of joy or disappointment, too little is not enough and too much results in pain and disillusioment. Any way, I’m very pleased to have this little bunch in our house. I keep telling myself to put them in the freezer where they will keep well, but then I won’t be able to see them and the longer that I keep procrastinating so they will deteriorate and lose their bloom. So for the moment they will remain at large to give me pleasure and to keep me thinking of how good they could be in this or that, or how I remember a great chilli dish that I once ate and maybe they’ll get used and maybe they won’t – but they do look great.