Dried Chilli and Bay Tinsel

Slow-dried chillies retain their glorious red colour and last for months, so you can pull them off when needed to add a slightly smoky spice to your recipes. The bay leaves are optional but add a beautiful contrasting colour.

• The low oven temperature means drying the chillies isn’t as expensive as you might think – we monitored energy usage using a smart meter and 12hr of oven time added less than £3.70* to the daily bill. Whole Dried Red Chili Peppers

• You can quickly dry chillies in a microwave, but they won’t keep their ruby glow. Put a double layer of kitchen paper on a large microwave-safe plate and microwave on low-medium (based on a 700W oven) for 30-40min, checking and turning every 10min.

Preheat oven to 110°C (90°C) gas 1/4 and count out about 80 red bird’s-eye chillies (see GH TIPS). Working 1 chilli at a time, using the tip of a small sharp knife, make a single slit from stalk to the tip, being careful not to cut all the way through. Repeat with remaining chillies. Arrange in a single layer on a large rack set over a large baking tray (or use 2 racks and 2 trays). Cook in oven for 8-12hr, checking occasionally, until dehydrated and brittle (see GH TIPS). Add 20 fresh bay leaves (optional, see intro) for final 11/2-2hr. Cool completely. To display as a garland, thread a rough 1.25m length cotton sewing thread on to a needle and tie a large loop at the end with a triple knot (this will help stop the chillies slipping down over the loop used to hang the garland). Pass the needle through the top of a chilli, just under the stalk. Repeat with 4 or so more chillies, followed by a bay leaf (if made). Repeat until all chillies and bay leaves (if made) are threaded, spacing evenly and adding a few triple knots along the length to help stop the chillies bunching. Tie the second end into a large loop with a tripled knot and hang your garland in a dry place (not the kitchen!) out of direct sunlight.

If on display, the chillies will last for many months (if kept dry). Avoid storing in an airtight container unless you can ensure complete dryness.

• Choose small, very firm red chillies with long green stalks; 4-7cm long (chilli, not stalk) and no more than 7mm wide. Larger chillies take too long to dry in a domestic oven.

• To test for dryness, chillies should feel crisp, rattle when shaken and snap with a brittle break rather than bend. Drying time will vary significantly depending on size and age of chillies used, so start checking after about 7hr, removing chillies as they are ready.

• You can dry chillies more quickly with an air fryer, and even use large, long red ones (less than 1.5cm wide) as the fryer circulates air more efficiently. They will take around 5-8hr in a single layer in the basket; check every 30min.

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