Make harissa: chargrill sweet and hot peppers, blitz with tomatoes, garlic, paprika and roast coriander, and then jar and refrigerate for about a month.
Oven-dry cherry toms to add to risottos, focaccia and so on. Slice in half, toss in seasoned olive oil and oven-cook at 100ºC for two hours.
Finely chop fresh chillies, add garlic, onions, white wine vinegar and sugar, reduce via boiling, then jar as chilli jam.
String thin-walled chillies (such as cayenne) onto a length of cotton and hang in a sunny window for a month, then store in airtight jars.
Coarsely chop dried chillies to make flakes, add to heated olive oil, infuse and cool, then bottle as chilli oil.
Want to make passata? Roast toms with onion, garlic, herbs and oil for two hours…
