Spice Island Chilli's resident Foodie Crew members, Jason Buckner & Amy Alderson have put together this gorgeous date-night dish using our Bligh's Revenge - Chipotle and Tomato based chilli sauce. This indulgent pasta dish has a mild chilli kick married with the smokiness of chorizo and Spice Island Chilli's delicious Bligh's Revenge - Chipotle and Tomato sauce. Finished with Mascarpone and fragrant Basil, this Spanish meets Italian pasta is a great big hug in a bowl. Don’t eat meat? Remove it from the recipe and you have a delicious veggie pasta. Creamy Chilli & Chorizo Pasta Scroll down for the full recipe. Recipe Serves x2 200g Of your Favourite Pasta 1 x Chicken breast 120g Spanish Chorizo cut into approx. 1cm slices 2 x Generous tablespoons of Spice Island Chilli - Bligh's Revenge Chipotle & Tomato 2 x Heaped tablespoons of mascarpone cheese A handful of cherry tomatoes cut into halves A ladle of pasta water A handful of fresh basil Salt and cracked black pepper to taste An optional sprinkling of freshly grated Parmesan cheese Method Cut three of four slits into your chicken breast making sure not to cut all the way through. Spread one tablespoon of the chipotle sauce over the chicken breast, drizzle with olive oil and cook under a medium grill until the chicken is nicely coloured and cooked through. Slice the chicken and set aside. Bring a large pan of salted boiling water to the boil and cook for around 9 mins. Whilst the pasta is cooking fry off your chorizo in a dry pan until it is beginning to crisp up and colour nicely. Add the tomatoes and cook for a couple of minutes before adding the mascarpone, the sliced chicken and a generous splash of chipotle sauce (have a taste & add more if you like) Add a ladle of pasta water and simmer on a low heat. Drain your pasta and toss it into the sauce before checking the seasoning. Season to taste and then add the freshly torn basil. I always garnish with some chilli flakes and Parmesan cheese but that’s totally optional. Serve and enjoy! #GreatPartnerShips #KitchenVictories

What do you get if you cross a Hungarian national dish with a bottle of Ghost Ship? - Ghoulash! Goulash is a slow cooked dish of meat and vegetables seasoned with paprika and other spices originating in Hungary. Our Ghost Pepper & Garlic chilli sauce is made with smoked paprika, roasted red peppers and garlic, making it the ideal way to add devilishly flavoursome levels of saucery to this deliciously warming autumnal dish. (Vegetarian? Swap out the steak for cannellini beans and/or squash or mushrooms. Just don't tell your Hungarian friends! What a treat. Spicy Ghoulash INGREDIENTS 500g stewing steak (Veggie? swap the steak out for cannellini beans and/or squash and mushrooms) 1 chopped onion 2 cloves of garlic 2 chopped red peppers Tin of chopped tomatoes 2 tbsp of tomato paste 2 tbsp of paprika 1 or 2 tbsp of Ghost Ship (depending on how spicy you like it) Squirt of runny honey Beef stock cube Salt & pepper Sour cream and parsley to garnish METHOD In a large crock pot fry off the beef and onions for 5 minutes Add the garlic and peppers and fry for another 5 minutes Add the paprika, tin of tomatoes, tomato paste, chilli sauce, honey and stock cube Season and give it a good stir Transfer to the oven and cook for two hours until the beef is soft Serve with mash, rice or pasta Garnish with sour cream and parsley (Photo Credit: Jason Buckner & Recipe Development: Amy Dixon. #GreatPartnerShips #KitchenVictories My name is Liam. Founder and creator of Spice Island Chilli. Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli. It’s the reason I continue to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range. Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.

Our simple Mexican inspired breakfast served with a wake up call of Centurion 1744. Created by our resident Foodie Crew members, Amy and Jason, it's simple, it's spicy and it's super tasty. What are you waiting for? - Get cracking! Huevos Rancheros INGREDIENTS 1 tbsp vegetable oil or sunflower oil 1 flour tortilla wrap 1 egg 200g can black beans, drained juice ½ lime ½ ripe avocado, peeled and sliced 50g feta, crumbled Any spice island chilli sauce of your choice Coriander and fresh chilli garnish METHOD Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate. Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork. Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice and garnish with coriander and chilli. Easy! #GreatPartnerShips #KitchenVictories