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@Jacqui
this week it's all been about what I can do with Chillies;** Scotch Bonnets** actually.
So far this week I have made Slow cooked beef with Chillies in a organinc venetian chocolate sauce with chunky courgettes lain on a bed of white basmati with grated 80% coco chocolate as garnish
(impressed myself)
Tonight
I grilled Courgettes with garlic olive oil and finely diced scotch bonnet peppers, green pepper and a banana (seperately just to see)
I plated the courgette and green pepper on a bed of buttered rice.
Pretty good actually.