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There’s nothing better than picking up a jar of homemade marmalade from a market stall. But with oranges in season, why not make a batch of your own! The great thing about marmalade is that it’s made using citrus which is high in pectin - a sugar found in the walls of plants that can be using as a gelling agent - meaning there’s no need to add additional gelling agents as you would for other fruit jams like raspberry or strawberry. Tips for making a great marmalade: Use good quality oranges: Good oranges is a great start to making a great marmalade so make sure you buy fresh ripe oranges that are free from blemishes. Because you’re using the skins, organic or chemical free oranges are best, but if not, be sure to give your oranges a good wash before use. Finely slice your oranges: The texture of your marmalade is just as important as the flavour so put your knife skills to good use and slice your oranges finely rather than dicing. Make sure your knife is sharp, so you keep the skins intact. Soften your orange peel: The process of cooking your orange peel is what releases the pectin allowing your marmalade to set. So make sure you cook your oranges thoroughly for around 4 hours before adding sugar. How to make marmalade: Marmalade is made from the juice and peel of citrus fruits boiled with sugar and water. For this recipe, use 4 oranges, 2 Litres of water and 1kg caster sugar. Step 1: Halve oranges and squeeze the juice into a large pan. Place the pips and pulp into a muslin cloth or bag, squeezing as much juice out as possible. Slice the remaining orange peel and pith finely using a sharp knife. Add to the pan along with the muslin bag and cover with water. Leave overnight. Step 2: Bring your pan to the boil then simmer on medium heat for 2-3 hours until the peel becomes soft and translucent. If the water level drops below the fruit, top it up with water so that the fruit stays well covered. Lower the heat and add the sugar. Once the sugar is completely dissolved then bring to the boil, skimming off any white froth that rises to the surface. Step 3: When the marmalade reaches 105C, turn the heat off and leave for 10 minutes. Once cooled, ladle into your sterilised jars, leaving 0.5cm gap at the top. Screw the lid on tightly and leave until completely cold. How to use marmalade: We all know marmalade is great as a spread on toast, but it’s also great as a glaze for meats, paired with cheese on a toasted sandwich or platter, in a salad dressing or on desserts. Here are a few of our favourite ways to use marmalade: In dressings: Marmalade is a fantastic ingredient to use in dressings due to it’s slightly tart yet sweet flavour. It’s great for salads that feature poultry like duck or chicken. For a simple marmalade vinaigrette, combine 2 tbsp marmalade with 1 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp Dijon mustard together with salt, pepper. For an asian flavour, use rice vinegar, sesame oil and fish sauce along with some fresh grated ginger! As a glaze: Marmalade is a quick and easy way to add flavour to white meat. Whether you’re cooking grilled chicken breast or pork, a simple marmalade glaze is all you need to dress it up. For a simple marmalade glaze, whisk together 1 cup chicken stock, 1/4 cup marmalade, 2 tsp balsamic vinegar and 1 tsp brown sugar. Then reduce in a frypan on medium heat for about 5 mins before serving. Marmalade is also delicious as a glaze on ham or roast chicken. Just bring a cup of marmalade and 3 tsp muscovado sugar to the boil and set aside to cool. Then brush the glaze over your ham or chicken half way through the cooking process. Finish in the oven until caramelised and crispy. As a spread: Marmalade is delicious as a spread on some fresh toasted sourdough but is also a great addition to toasted sandwiches. Our favourite are the classic ham and cheese toastie with marmalade spread. If you have a sweet tooth, marmalade makes a great spread over creamy desserts like pudding or panna cotta, or spread over fluffy pancakes or waffles with whipped cream!

Limes are one of life’s little pleasures! Whether using the whole fruit or only the juice, peel or zest, you’ll have endless opportunities to integrate limes into your meals this winter. In Australia, we’re lucky enough to grow many different varieties of lime - all with unique flavours for different uses. Some are best for marmalades, jams and chutneys while others lend themselves nicely to dressings, sauces and even punches or cocktails! Types of lime Tahitian or Persian Limes These limes are the most common variety found in supermarkets across Australia. They can be used as a mixer for drinks, in dressings and as a garnish due to their seedless flesh and because they’re very juicy but not intensely fragrant. Tip: Before using Tahitian or Persian limes, place them in hot water for a few minutes to assist in the release of oil from the skin making them more fragrant. Try using limes in our delicious coconut and lime tea cake. Serve will a dollop of cream and enjoy the mix of sweet and sour. Kaffir Limes Kaffir limes are easily recognisable by their heavy wrinkled appearance. While the fruit itself has very little juice, the zest and leaves are commonly used in Asian cooking due to their intense fragrance. Kaffir lime leaves come in pairs and can be used fresh or dried however fresh is best as the oils tend to lose their fragrance when dried or frozen. Simply add the leaves to your favourite soup or curry by throwing them in whole and leaving them to infuse flavour into the dish as it cooks. Don’t forget to remove the leaves after the cooking process as they’re far too tough to chew. Kaffir lime leaves are also a great addition to rice! When cooking your rice, simply throw in a few leaves and the oils will infuse into the rice as it cooks. Test their taste by making our steamed trout recipe with kaffir lime leaves. Kaffir lime zest is perfect for making red and green curry pastes or using as a marinade for chicken, pork or lamb dishes. To make a curry paste, start by grinding sliced lemongrass and galangal using a mortar and pestle. Next, add salt, garlic, kaffir lime zest, cilantro roots and shrimp paste followed by chilli peppers (fresh green for green curry paste or dried chilli peppers for a red curry paste). Pound the mixture until it turns into a fine paste, then simply cook your curry and enjoy! Australian Finger Limes Known as ‘the caviar of citrus’, Australian finger limes have gained in popularity over the last few years due to it’s unusual caviar like texture. Native to the rainforests of South East Queensland and NSW, the fruit boasts a lemon lime flavour with herbaceous undertones making it the perfect accompaniment for a variety of sweet or savoury dishes. Finger limes are perfect as a garnish for oysters, seared scallops or sushi, sprinkled over cooked seafood and chicken, added to desserts like pavlova or cheesecake or as a mixer for cocktails and spirits, especially the classic gin and tonic. Australian Desert Limes These limes, also native to Australia originated from the outback and are tolerant to heat, frost, drought and salinity. The fruit itself is smaller than your average lime but certainly packs a punch! Australia desert limes are great for making cordials, sauces, marmalades, pickles, and chutneys. West Indian Lime (aka Mexican, Bartender’s or Key lime) West Indian limes are small and round with a strong and complex sour-acidic flavour. They are very juicy (producing up for 40% juice) so are great for dressings, marinades or using as a curing agent for a seafood ceviche. They do however contain seeds, so make sure you pass the juice through a sieve before serving. To make a ceviche, squeeze the lime juice over diced raw fish such as kingfish or scallops and stand for 5 minutes to cure lightly or up to 30 minutes in the refrigerator if you prefer your fish cooked more thoroughly. Add some finely chopped onion, jalapeño chilli, tomato, salt and pepper and stir through. Finish with chopped avocado, tomato juice and garnish with coriander. Ceviche is great served with tostados or corn chips. Regardless of which lime you choose, select limes that are firm, plump and heavy for their size. Avoid dull-coloured, overly soft or died-out fruit with shrivelled skin as this means they’re old and their moisture content is low. Limes can be kept at room temperature for about a week or refrigerated in a plastic bag for around 10 days. Try using them in NEFF’s recipe for chilli and lime grilled prawns with potatoes and asparagus – a tasty twist on the Australian classic.  Are lime leaves edible?  In short, yes. Lime leaves can be used to infuse flavour into your cooking, including in dishes like curries, or sliced thinly and added to salads.   Did you know? Limes start green and ripen to orange and then yellow if left on the tree. The taste doesn’t actually change between these stages, however they’re primarily harvested green so consumers don’t confuse them with lemons!

Limes are one of life’s little pleasures! Whether using the whole fruit or only the juice, peel or zest, you’ll have endless opportunities to integrate limes into your meals this winter. In Australia, we’re lucky enough to grow many different varieties of lime - all with unique flavours for different uses. Some are best for marmalades, jams and chutneys while others lend themselves nicely to dressings, sauces and even punches or cocktails! Tahitian or Persian Limes: These limes are the most common variety found in supermarkets across Australia. They can be used as a mixer for drinks, in dressings and as a garnish due to their seedless flesh and because they’re very juicy but not intensely fragrant. Tip: Before using Tahitian or Persian limes, place them in hot water for a few minutes to assist in the release of oil from the skin making them more fragrant. Kaffir Limes: Kaffir limes are easily recognisable by their heavy wrinkled appearance. While the fruit itself has very little juice, the zest and leaves are commonly used in Asian cooking due to their intense fragrance. Kaffir lime leaves come in pairs and can be used fresh or dried however fresh is best as the oils tend to lose their fragrance when dried or frozen. Simply add the leaves to your favourite soup or curry by throwing them in whole and leaving them to infuse flavour into the dish as it cooks. Don’t forget to remove the leaves after the cooking process as they’re far too tough to chew. Kaffir lime leaves are also a great addition to rice! When cooking your rice, simply throw in a few leaves and the oils will infuse into the rice as it cooks. Kaffir lime zest is perfect for making red and green curry pastes or using as a marinade for chicken, pork or lamb dishes. To make a curry paste, start by grinding sliced lemongrass and galangal using a mortar and pestle. Next, add salt, garlic, kaffir lime zest, cilantro roots and shrimp paste followed by chilli peppers (fresh green for green curry paste or dried chilli peppers for a red curry paste). Pound the mixture until it turns into a fine paste, then simply cook your curry and enjoy! Australian Finger Limes: Known as ‘the caviar of citrus’, Australian finger limes have gained in popularity over the last few years due to it’s unusual caviar like texture. Native to the rainforests of South East Queensland and NSW, the fruit boasts a lemon lime flavour with herbaceous undertones making it the perfect accompaniment for a variety of sweet or savoury dishes. Finger limes are perfect as a garnish for oysters, seared scallops or sushi, sprinkled over cooked seafood and chicken, added to desserts like pavlova or cheesecake or as a mixer for cocktails and spirits, especially the classic gin and tonic. Australian Desert Limes: These limes, also native to Australia originated from the outback and are tolerant to heat, frost, drought and salinity. The fruit itself is smaller than your average lime but certainly packs a punch! Australia desert limes are great for making cordials, sauces, marmalades, pickles, and chutneys. West Indian Lime (aka Mexican, Bartender’s or Key lime): West Indian limes are small and round with a strong and complex sour-acidic flavour. They are very juicy (producing up for 40% juice) so are great for dressings, marinades or using as a curing agent for a seafood ceviche. They do however contain seeds, so make sure you pass the juice through a sieve before serving. To make a ceviche, squeeze the lime juice over diced raw fish such as kingfish or scallops and stand for 5 minutes to cure lightly or up to 30 minutes in the refrigerator if you prefer your fish cooked more thoroughly. Add some finely chopped onion, jalapeño chilli, tomato, salt and pepper and stir through. Finish with chopped avocado, tomato juice and garnish with coriander. Ceviche is great served with tostados or corn chips. Regardless of which lime you choose, select limes that are firm, plump and heavy for their size. Avoid dull-coloured, overly soft or died-out fruit with shrivelled skin as this means they’re old and their moisture content is low. Limes can be kept at room temperature for about a week or refrigerated in a plastic bag for around 10 days. Did you know? Limes start green and ripen to orange and then yellow if left on the tree. The taste doesn’t actually change between these stages, however they’re primarily harvested green so consumers don’t confuse them with lemons!

Mushrooms really are one of the world’s most versatile foods and the variety available means that there is a myriad of different textures and flavours for all cuisines. In Australia though, there are certain varieties that simply aren’t available in their fresh form but that’s no reason for you to go without as using dried mushrooms is really easy and offers a more intense flavour than their fresh brothers and sisters. To rehydrate, simply soak your mushrooms in a bowl of warm water for around 20 minutes and then use them immediately following re-hydration. Don’t throw out that liquid either as you’ve got yourself a delicious mushroom stock there - perfect for a little extra flavour hit. Here are our top picks for varieties that are hard to find fresh but available year round in their dried form: Chanterelle Chanterelle mushrooms are a french favourite… which makes sense as they are best used to sauté in butter, oil or cream and go well with recipes involving white wine! Try pairing with poultry, eggs, cheese, onions and garlic. Morel Morel mushrooms are a highly prized and elusive mushroom that often grow in fire damaged forests and as such can have a smoky, woodsy flavour. Morels may be sautéed in butter or baked after being stuffed with meats and vegetables. These mushrooms pair well with chicken, veal, cream and fortified wine. Porcini Porcini mushrooms are a popular ingredient throughout Europe, particularly Italy. Their deep rich nutty and earthy flavour is enhanced when dried and using these in cooking fills the room with their smoky aroma. These are the perfect mushroom to deepen the flavour of risottos, pies, pizzas, soups, gravies and pasta sauces. Shiitake Shiitake mushrooms are most renown for their use in Asian cuisines. Many chefs prefer dried shiitake to fresh ones as they possess a deeper umami taste. Shiitake have a rich and distinctive flavour with a firm texture and intense fragrance. They can be added to stir-fries and soups or sliced as a noodle topping. So if like us you chase that delicious umami flavour from your mushroom dishes, it’s hard to go past the rich, woody flavours of dried mushrooms and with so many varieties out there, don’t be afraid to pick up a pack and give them a go in your next risotto, pasta or casserole.

We have a huge mushroom industry here in Australia that dates back to 1933, when ingenious Aussie farmers put disused railway tunnels under Sydney to good use by growing mushrooms in them. Nowadays, thanks to the influence of cultures from around the world, a huge range of Aussie-grown mushrooms and fungus are available that allows us to branch out and explore the possibilities of cooking with more than just one or two varieties. White buttons and Swiss Brown We should all be familiar with the White buttons and Swiss Brown ‘Agaricus’ varieties as they are readily available in our greengrocers and supermarkets nation wide. They’re extremely versatile thanks to their firm flesh, making them perfect for frying, baking or adding to a sauce and are guaranteed to add a beautiful aroma, silky texture and savoury earthy taste to any dish. Portabella mushrooms are from the same family and are far larger making them a wonderful meat substitute in a burger or even as a mini pizza base! Chestnut Chestnut mushrooms are one of the oldest cultivated mushroom species in the world (thanks to the ancient Greeks) and really stand out due to its long slender stalks, dusty brown top and beautiful nutty flavour. Try sautéing them with some garlic butter and thyme as a great side to eggs on toasted sourdough, or use them to make a spectacular mushroom pasta or risotto, yum! Oyster Oyster mushrooms, known for their exquisite fluted oyster-shell shape, come in a range of colours including pearly-yellow, grey-brown, purple and even pink! They have a delicate, subtle flavour and velvety texture. Their soft, succulent flesh is great at absorbing flavours. Oyster mushrooms are best cooked quickly over high heat and are the perfect addition to seafood, chicken, veal and pork dishes. Add them to soups and noodle dishes, or crumb and deep-fry. A far larger member of this same family is King Brown, this thick stem heavy variety is bold and meaty and makes a wonderful alternative to meat. Asian mushrooms We are so lucky in Australia to be surrounded by such multiculturalism, and this is no more evident than by the abundance of foods and flavours that each culture brings with it. Mushrooms are no exception and we can thank our asian neighbours for some of the most interesting mushrooms on the market! White Fungus and Wood Ear are both essential ingredients to a huge range of Chinese inspired dishes including soups and stir fry. While the Japanese have given us some of the world’s most popular varieties including Enoki, Namiko and Shimeji. Beyond these mushroom’s stunning aesthetics, their beautiful flavour and crunch can’t be replicated. Shitake By far the most popular variety of mushroom in the world has got to be the Shitake. This Umami-rich variety is an essential ingredient in any number of Asian dishes across both Chinese and Japanese. Readily available in dried form from Asian grocers, these textured mushrooms are now grown fresh here in Australia and provide a whole new dimension to dishes when used over their dried equivalent. Pine Mushrooms & Slippery Jacks If you’re looking for some wild native Australian mushrooms, ask around for some Pine Mushrooms or Slippery Jacks. Both have a rich orange ‘saffron’ colour and are quite fragile. Pine Mushrooms are tender and give a full roasted nut flavour. Slippery Jacks are only available in Autumn and can be a great addition to almost any dish. Combining the two with fresh pasta or any egg-based dish is a no brainer. It’s always advisable to peel the Slipper Jacks’ cap before cooking to avoid stomach aches. You can buy most of the varieties mentioned within this article from supermarkets, Asian grocery stores, online, at farmers markets, or you could make a day of it and go directly to the farms themselves! Call ahead and you might be able to organise a walk around the farm. With the temperature dropping and Winter well and truly upon us, this is the perfect time to be preparing hearty, comfort meals. So add mushrooms to your shopping list and get cooking!

We have a huge mushroom industry here in Australia that dates back to 1933, when ingenious Aussie farmers put disused railway tunnels under Sydney to good use by growing mushrooms in them. Nowadays, thanks to the influence of cultures from around the world, a huge range of Aussie-grown mushrooms and fungus are available that allows us to branch out and explore the possibilities of cooking with more than just one or two varieties. White buttons and Swiss Brown We should all be familiar with the White buttons and Swiss Brown ‘Agaricus’ varieties as they are readily available in our greengrocers and supermarkets nation wide. They’re extremely versatile thanks to their firm flesh, making them perfect for frying, baking or adding to a sauce and are guaranteed to add a beautiful aroma, silky texture and savoury earthy taste to any dish. Portabella mushrooms are from the same family and are far larger making them a wonderful meat substitute in a burger or even as a mini pizza base! Chestnut Chestnut mushrooms are one of the oldest cultivated mushroom species in the world (thanks to the ancient Greeks) and really stand out due to its long slender stalks, dusty brown top and beautiful nutty flavour. Try sautéing them with some garlic butter and thyme as a great side to eggs on toasted sourdough, or use them to make a spectacular mushroom pasta or risotto, yum! Oyster Oyster mushrooms, known for their exquisite fluted oyster-shell shape, come in a range of colours including pearly-yellow, grey-brown, purple and even pink! They have a delicate, subtle flavour and velvety texture. Their soft, succulent flesh is great at absorbing flavours. Oyster mushrooms are best cooked quickly over high heat and are the perfect addition to seafood, chicken, veal and pork dishes. Add them to soups and noodle dishes, or crumb and deep-fry. A far larger member of this same family is King Brown, this thick stem heavy variety is bold and meaty and makes a wonderful alternative to meat. Asian mushrooms We are so lucky in Australia to be surrounded by such multiculturalism, and this is no more evident than by the abundance of foods and flavours that each culture brings with it. Mushrooms are no exception and we can thank our asian neighbours for some of the most interesting mushrooms on the market! White Fungus and Wood Ear are both essential ingredients to a huge range of Chinese inspired dishes including soups and stir fry. While the Japanese have given us some of the world’s most popular varieties including Enoki, Namiko and Shimeji. Beyond these mushroom’s stunning aesthetics, their beautiful flavour and crunch can’t be replicated. Shitake By far the most popular variety of mushroom in the world has got to be the Shitake. This Umami-rich variety is an essential ingredient in any number of Asian dishes across both Chinese and Japanese. Readily available in dried form from Asian grocers, these textured mushrooms are now grown fresh here in Australia and provide a whole new dimension to dishes when used over their dried equivalent. Pine Mushrooms & Slippery Jacks If you’re looking for some wild native Australian mushrooms, ask around for some Pine Mushrooms or Slippery Jacks. Both have a rich orange ‘saffron’ colour and are quite fragile. Pine Mushrooms are tender and give a full roasted nut flavour. Slippery Jacks are only available in Autumn and can be a great addition to almost any dish. Combining the two with fresh pasta or any egg-based dish is a no brainer. It’s always advisable to peel the Slipper Jacks’ cap before cooking to avoid stomach aches. You can buy most of the varieties mentioned within this article from supermarkets, Asian grocery stores, online, at farmers markets, or you could make a day of it and go directly to the farms themselves! Call ahead and you might be able to organise a walk around the farm. With the temperature dropping and Winter well and truly upon us, this is the perfect time to be preparing hearty, comfort meals. So add mushrooms to your shopping list and get cooking!

Sriracha Sriracha is a classic combination of chillies, sugar, salt, garlic and vinegar. While many of us know this sauce by the bottle featuring the proud rooster, this is actually a traditional thai recipe that requires the chillies and garlic to be crushed and fermented in salted water before combining with the sugar and vinegar. If you make it at home, it won’t be as thick as the store bought version but it’ll still have that unique flavour thanks to the fermentation. If a little heat is required with every meal, Sriracha is fantastic on everything but with it’s roots in asian cuisine we recommend giving it a go when you next order a classic Vietnamese beef noodle soup (Phở). Tabasco Tabasco is the world’s most famous hot sauce, possibly thanks to it’s role in spicing up that classic tomato based cocktail, the Bloody Mary. There barely a restaurant in the world that doesn’t have one of these little bottles stashed somewhere nearby for those guests that demand that everything be spicy. Hotter than Sriracha, Tabasco has more of a tangy taste due to it’s heavy distilled vinegar base and longer fermentation in oak barrels of up to three years. Often thought to be made in the town of Tabasco in Mexico, it was in fact created in Louisiana, USA in 1868. Almost 150 years old, and still going strong! Harissa The pride of north Africa, Harissa is an aromatic and thick chilli paste that has become the go-to flavour enhancer throughout the region. The blend to this moderately heat-intense sauce includes Serrano peppers, garlic, cumin, coriander and olive oil. Harissa is such a versatile condiment, it can be used as a stock base, for basting, spread over fish or meat before grilling or tossed through roasted potatoes - it’s uses really are endless and it’s quite easy to make at home. Piri Piri The flavour or Portugal, Piri Piri has been made famous when paired with chicken and as become a favourite of many a restaurant. This sauce uses crushed African bird’s eye chilli balanced with citrus to add some tang to the heat to create of the world’s best marinades. Cholula A perfect mix of pequin and arbol peppers, salt, vinegar and spices. The iconic Mexican hot sauce featuring a wooden-topped lid and featuring a delightfully pleasant woman on the label. There’s something that just tastes like Mexico within this bottle that makes it the perfect addition to a taco… so before your next Mexican themed dinner party, pick up a bottle of ‘lula’. There’s literally thousands of hot sauces out on the market these days - from large mass produced varieties to the more boutique brands and for those that love a good hot sauce, there simply couldn’t be enough. If you’re feeling adventurous, try making your own - it’s really all about mixing the heat with your favourite spices, sweetness from fruits or sugars and sourness from vinegar or citrus. Looking for other popular chilli recipes and tips? How to preserve (dry, pickle & store) chillies Mexican chillies How to de-seed a chilli

When it comes to creating authentic Mexican cuisine, there’s one ingredient that you simply cannot do without, the humble chilli. Native to Central America, chillies have been cultivated and used in cooking throughout Mexico since a time before the Aztecs and was only introduced to the rest of the world following visits from Spanish trading in the early 1500s. While this is not the be all and end all of chillies used throughout Mexico, these six varieties will certainly cover the bases of most dishes that you’ll want to try - each providing a different flavour and different heat level… enjoy! Poblano (Ancho) Poblanos are dark green and usually quite large. Typically quite mild, they have a sweet fruit flavour similar to a raisin or prune. The size and mild heat of poblanos make them the perfect ‘stuffing’ chilli to fry. A classic Mexican dish is Chilli Rellenos (which literally translates to “stuffed Chilli”) which usually sees Poblanos stuffed with a melty cheese before being crumbed and fried… delicious! In Australia we’ll usually only find these chillies in their dried form, know as Anchos - just soak them in water to rehydrate them before use but be aware that the drying process does make these guys slightly hotter than their fresh cousins. Jalapeño (Chipotle) One of the most commonly found chillies around the world, Jalapeños are super versatile as they can be used fresh, roasted, pickled or smoked. There’s no end to Mexican recipes that call for the addition of the jalapeño as they really do taste like Mexico. We love to throw some diced jalapeño into a Pico De Gallo, which is a simple fresh Mexican salsa of tomato, coriander and onion. The addition of jalapeño adds a depth and heat that tickles the tastebuds. You may have seen the term ‘chipotle’ about - This is the name given to smoked jalapeños and is the perfect accompaniment to any protein. You can find fresh and pickled jalapeños at your local supermarkets, or canned chipotles or powder at specialty grocers. Pasilla Meaning ‘little raisin’, pasillas are dried peppers that are dark and wrinkly. Pasillas taste like spicy smoked raspberries which adds richness to any dish, they particularly work well with seafood - such as Camarones Al Mojo de Ajo (Mexican Garlic Shrimps). You can find these dried peppers in selected grocers. Guajillo Guajillos are less intense than the jalapeño and has a berry-like flavour. Guajillos are large, dried, bright red chillies which are widely used in Mexican cooking. It’s low heat intensity and fruity flavour makes it a versatile ingredient to use in many dishes. We love using guajillos in the traditional Mexican soup, Mole de Olla. These chillies can be found in selected grocers. Serrano Serranos are small, typically green-coloured and looks like a bird’s eye chilli. They pack a fair bit of heat but have a sweet and crunchy flesh that tastes of capsicum. As serranos have thick skins, they’re great in salsas and relishes. Habanero Don’t let these small, plump, lantern-shaped chillies fool you. Although habaneros have notes of tropical fruits and herbs, they are one of the hottest chillies that you’ll find on the fruiterers’ shelf! Habaneros start out as a light green colour evolving through yellow, orange and red as they ripen. Due to their heat, these guys are often used in hot sauces which allows the more adventurous diner to spice up their own meal without blowing the heads off the others at the table!! So which chilli will you use today to spice up the kitchen? For popular chilli recipes and tips visit: How to preserve (dry, pickle and store) chillies Favourite chilli sauces Chilli Thai chicken cakes recipe

1. Dried If you're looking for a quick and easy way to preserve chillies then the drying method is for you! Simply place whole chillies on a baking tray and heat in your oven at the lowest temperature until dry. Alternatively, with a NEFF oven you can use the ‘low temperature cooking’ or ‘drying’ function. Once they've shrivelled and darkened in colour, you know they're ready. Remove from the oven and set aside at room temperature to cool, before storing them in an airtight container. For popular chillies recipes and tips visit: Mexican chillies Favourite chilli sauces Chilli Thai chicken cakes recipe 2. Salted All you need for this preserve is 2 ingredients, 250g fresh chillies and 40g salt. Simply wash and pat dry your chillies, cut off the tops then roughly chop, keeping the seeds in. Next mix the chopped chillies with 30g salt and place in a sterilised glass jar. Cover the surface with remaining salt then seal the jar and store in a cool, dry place for a couple of weeks before refrigerating. Now you have salted chillies ready to add to any dish for a little extra heat! 3. Pickled Pickled chillies are fragrant and delicious to serve on their own or as part of a share platter. For this recipe you will need a jar of medium sized chillies like jalapeño or serrano and a brine liquid to pour over the top. Ingredients: 250g chillies 100g water 100ml white vinegar 1/2 tsp sugar 1/2 tbsp salt 1 tsp coriander seeds 1 tsp peppercorns Firstly wash your chillies and pierce the surface sparingly using a pin. Then heat water, vinegar, sugar, salt, coriander seeds and peppercorns until the sugar and salt dissolves but before the vinegar boils. Pack chillies in a jar, pour hot brine over the chillies, seal and leave in a cool, dry place. After a week, you may need to top up the liquid with some more vinegar mixture to avoid oxidation. With features you won’t find anywhere else, NEFF appliances are designed to give  food enthusiasts a more rewarding cooking experience. Our ovens, cooktops, rangehoods, coffee machines and dishwashers make life in the kitchen a daily pleasure. Find out more here.