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LoveMyChillies
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SHARE MY FLAVOUR PASSION

FRESH, BRITISH, SEASONAL CHILLIES ARE MY PASSION.

My name is Salvatore Genovese and my family have been farming for generations in Blunham, Bedfordshire. With my Italian heritage I’m passionate about sharing my love of chillies with you.

After graduation from agricultural college, I dreamed of being the first person to commercially grow chillies in the UK. By turning the family farm's greenhouses over to chillies, my dream became a reality, and soon everyone wanted our chillies. We now harvest over 10 million a year making Blunham the chilli growing capital of England!

Our environmental impact is constantly monitored for ways to improve, and of course, because we're British and local, you save 'food miles' when you buy our chillies. All our chilli varieties are grown by us without artificially intensifying lighting, which means Love My Chillies are only available during the natural growing season between late spring and Christmas.

All our love for chillies is evident in every one that we produce, and I believe they’re the very best in the world.

THE HEART'S FRIEND

  • Boosts circulation
  • Contain capsaicin, burn fat
  • Endorphin rush like excercise
  • Improves heart health

GENERAL HEALTH

  • One of your 5-a-day
  • High in antioxidants
  • Source of Vitamin C
  • Anti-inflammatory properties

YOUR WELL BEING

  • Hinders prostate cancer
  • Helps clear congestion
  • Have therapeutic effect
  • Can help thin blood

BENEFITS ABOUND

  • Helps control insulin levels
  • Helps lower cholesterol
  • A natural wonder
  • A taste without equal

LOVE FOR CHILLIES, LOVE FOR ENVIRONMENT

WE'RE PROUD TO BE ENVIRONMENTALLY RESPONSIBLE

To guarantee safe chillies, we conduct more audits than any other chilli grower in the world!

Computer controlled irrigation maintains healthy, happy plants.

We control humidity in the glasshouse so the plants do not suffer from diseases.

We've never applied a fungicide to the chilli plants – ever!
To maintain natural balance, we have introduced biological control, which means there are good insects keeping the 'bad guy' insects at bay.

At night the photosynthesis process is continued by thermal screens which are automatically closed to seal the glasshouse and conserve all the daytime heat so my plants stay snug and warm, contributing to dramatic energy savings.

All the water used for irrigation is harvested from the glasshouse roof during the winter and conserved in reservoirs – so no abstraction from unsustainable underground water aquifers.

We have also introduced ducks onto the reservoirs, which children love to see especially when there are ducklings!

We constantly strive for chilli growing perfection entwined with our respect for the environment.

ACcREDITATIONS:

  • Field to Fork
  • Nurture
  • Red Tractor
  • LEAF
  • BRC

At-a-glance:

  • 100,000 chilli plants
  • Glasshouse is 7 acres
  • Harvesting 500,000 per week
  • We harvest 10 million a year
  • Environmentally friendly

VARIETIES FOR YOUR TASTE IN FOOD

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    Padron

    The padron chilli is quite mild and originates from North West Spain, so great for Tapas.

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    Red Serenade

    Serenade is my personal favourite – a gorgeous red colour with a medium heat and fruity warmth.

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    Cherry Bomb

    Cherry Bomb so called because of its round shape and widely used in the Mediterranean.

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    Green Serenade

    Just as special as its red coloured sister but in a vibrant and fresh green.

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    Cayenne

    A chef's favourite and features in many popular Spanish dishes.

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    Naga

    The Naga is famously known as the World's hottest chilli family with a fruity aroma and taste.

THE HEART & HEAT OF CREATIVE COOKING

THE RIGHT CHILLI FOR THE RIGHT TASTE...

THE SUPER HOT
NAGA – the World's hottest chilli family with a fruity taste.

THE HOT
SCOTCH BONNET – The aptly named chilli is a favourite in West Indian cooking and has a a strong, fruity aroma.
BIRD'S EYE – is mainly used in Asian food for its intense flavour.

THE MEDIUM
PURPLE VALENTINA – is a new variety grown by us and named after our daughter whose favourite colour is purple.
SERENADE – is my personal favourite – a gorgeous red colour with a medium heat and fruity warmth.
CAYENNE – is a chef's favourite and features in many Spanish dishes.
CHERRY BOMB – so called because of its round shape and widely used in the Mediterranean.

THE MILD
FRESNO – a chilli that unusually grows upwards, to face heaven!
JALAPENO – the best known of all chilli varieties with a mild heat.
SANTA FE GRANDE – is a close relative of the Jalapeño but a gorgeous lime green in colour.

THE HEAT-O-METER!

  • The Naga Super Hot

  • Scotch Bonnet Chilli Hot

  • The Bird's Eye chilli Hot

  • Purple Valentina Medium

  • Serenade Medium

  • Cayenne Medium

  • Cherry Bomb Medium

  • Fresno Mild

  • Jalapeño Mild

  • The Santa Fe Grande Mild

RECIPES THAT REWARD YOUR TASTEBUDS!

Chillies are the foundation of many a taste experience. Explore their versatility in these classic and contemporary dishes.

INSTRUCTIONS:
If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.

Simmer for several minutes, or until water evaporates and tomatoes start to soften. Quickly peel the tomatoes; skins will be loose and easy to remove. Toss tomatoes and hot peppers into a blender along with cilantro. Blend.

Lightly sauté onions and garlic for about 10 seconds. Add blended tomato mixture to the skillet with the onions and garlic and give it a stir. Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You can add the juice of a fresh lime or lemon at this point, but be aware it will temper the spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.

CLASSIC SALSA

6-8 large Roma tomatoes (about 2 pounds) OR,

1-28 ounce can(s) of whole tomatoes

drained 2 medium onions

chopped 3 garlic cloves, minced or pressed

2-3 hot peppers, seeded and halved

1/2-1 cup fresh cilantro leaves (aka coriander or Chinese parsley)

to taste 1 1/2 teaspoons salt ground pepper

to taste 1/2 teaspoon ground cumin, optional

juice of one lemon or lime, optional.Serves 4

INSTRUCTIONS:
Heat the oil in a wok or large frying pan.

Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.

Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.

Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

THAI GREEN CURRY

1 tbsp vegetable oil

2 tbsp Thai green curry paste (according to taste)

1 tbsp soft dark brown sugar

1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

400ml/14fl oz coconut milk

Good shake of Thai fish sauce or light soy sauce

Small handful of coriander, roughly chopped ½-1 lime, juice only.Serves 4

INSTRUCTIONS:
Preheat the oven to 170°C/fan 150°C/gas mark 3. Grease and line a square 20cm cake tin.

Place 100g plain chocolate and all of the chill chocolate into a bowl with the butter. Set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently until melted. Remove the bowl from the pan and cool slightly.

Beat the sugar into the chocolate mixture using an electric mixer. Add the eggs one at a time until all combined. Sift in the flour and beat until the mixture is smooth. Add the chilli, remaining chocolate and almonds

Pour the mix into the tin and bake for 30 minutes or until the skewer inserted into the brownie comes out clean.

Allow to cool. Cut into squares and serve. Top with warm chocolate sauce for added decadence!

CHILLI CHOCOLATE BROWNIES

150 grams Unsalted Butter Softened

150 grams Good Quality Plain Chocolate Chopped

100 grams Good Quality Chilli Plain Chocolate Chopped

175 grams Golden Caster Sugar

3 Large Eggs

75 grams Plain White Flour

½ Red Chilli Very Finely Chopped

75 grams Whole Blanched Almonds Roughly Chopped.Serves 4

INSTRUCTIONS:
Start by blanching the broccoli florets in lightly salted water. Boil for 1-2 minutes, and then immediately drain and transfer to a bowl of ice water to stop the cooking. Drain, and let the broccoli dry on kitchen towels.

When it's dry (or as dry as it's going to get), toss with two tablespoons of oil. Fry or grill on high heat, until the broccoli has a good amount of charring. Set aside.

Heat the remaining oil and fry garlic and chilli for 1-2 minutes on medium heat - the garlic should turn lightly golden. Toss with the broccoli and season with salt and maybe some black pepper. Serve warm.

CHILLI GARLIC BROCCOLI

2 broccoli heads, divided into small florets

4 tbsp olive oil

4 divided garlic cloves, thinly sliced

2 mild red chillies, finely diced

optional 3 or 4 sliced mushrooms if desired

salt and black pepper.Serves 4

LET'S CONNECT AND TALK CHILLIES...

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HERE'S OUR FARM!