Mmmm, Chillies. Grow them in our garden in the Philippines, but I've never tried in the UK.
Good for making Bicol Express
400 grams of long chillies (espada), cut in half and de-seeded (taking out the seeds reduces most of the the heat, preserving the chilli flavour)
500 grams of pork cut into small strips.
1 clove of garlic (small sliced)
1 large onion (sliced)
1 1/2 Litres of coconut milk (counters the heat of the Chilli)
3 teaspoons of Bagoong (fermented shrimp paste)
fry then add the coconut milk and chillies and simmer until chillies are soft.
Eat with rice.