Although France is in many ways a culinary paradise there is one thing that the French tastebud does not seem to appreciate and that is the English version of hot and spicy. Rich and wine-flavoured, delicate, perfumed and oriental, mock Mexican and fruity Moroccan are savoured with the utmost appreciation but trying to introduce our friends and neighbours to the spice and heat of even the mildest curry, it has to be said, is a serious challenge. Mr H is a formidable curry chef, only the freshest ingredients and authentic methods will pass muster and amongst the varied selection of herbs in our kitchen garden are to be found, weather permitting, examples of our favourite coriander and a handful or three of deliriously bright red chillies, now starting to bear fruit. Here is where the real fun begins – an amusing game of culinary Russian Roulette. We have absolutely no idea how hot each individual chilli will prove to be. Yesterday’s ‘hot spicy pasta’ dish faded into dull tastebud oblivion with barely even a hint of chilli ; tonight’s barbecued pork with a few shavings of chilli for decorative purposes only, nearly blew our brains out………..!