Sriracha
Photo, Sian Richards.
Buffalo hash Sauté finely chopped potatoes with butter in a medium pan until tender. Stir in sriracha and sprinkle with chopped chives.
Spicy chocolate truffles Bring 1/2 cup 35% cream just to a boil. Pour over 250 g chopped dark chocolate and 2 tbsp sriracha. Stir until smooth. Refrigerate for 30 min. Roll into 1-in. balls, then chill for 15 more min. Roll in cocoa powder. Serve chilled.
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