“It’s hard being hot,” that’s what the chilli says to the bell pepper, “People are either obsessed with you, or dislike you and ignore you at parties.” The bell pepper sighs, bored with the attention-seeking ways of the chilli, but aware that they are family and have to get on with it.

It has been hot in Hastings but intermittently freezing cold. Despite this, we are exploring hot in food and drink this issue, whether it’s something to heat you up or cool you down.

One of the most delicious things I enjoy to cool you off or heat you up are cucumbers. The well known coolness of a cucumber raita does well to to appease the most irrational of curries but Barbadian cucumber pickle is one of my favourites, a deliciously simple scorchingly hot accompaniment, that it has to have my big up…..make it and never look back…because you’ve burnt your neck and have no feelings in your nerve endings…

Barbadian cucumber pickle
2 grated cucumbers
1/4 onion, finely chopped
juice of 2 limes
1 1/2 tsp sea salt
1/2 cup of white wine vinegar
1 scotch bonnet chilli, minced finely

METHOD
1. Grate the cucumbers
2. Add all the other ingredients
P.S Remember to use implements to hold the scotch bonnets as you finely chop them, it can hurt when you go to the loo, especially if you’re a man

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