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.