Chef Paul Merrett explores why we are so addicted to the taste and kick of chillies and peppers. He reveals that a pepper contains more vitamin C than an orange, discovers why the British Parliament mutinied when asked to forgo their fiery fix, and uncovers how chilli powder was once used as an aphrodisiac.

In the kitchen Paul takes our taste buds on tour, from spicy Thai green curry to the classic Italian supper-dish pepperonata with scallops. He also shows us how to roast the perfect pepper for antipasti and how to tame that chilli burn. Show less