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- There is more power in the seeds of chilli than in the flesh. So if you don’t like it too hot, deseed the chilli before chopping.
- Kale with chilli and garlic makes really good crisps. Instead of stir-frying them, mix the kale leaves (which must be dry) thoroughly with the chilli, garlic and a little olive oil. Spread out in a single sparse layer on a baking sheet and cook in an oven preheated to 150°C/fan 130°C/Gas Mark 2 for 20 minutes, until dried out and crisped up.
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