With winter in full swing, now really is the time to add some heat to your cooking. Whether you’re all about fiery food or like just a hint of spice, there are myriad ways to pep up meals and add an extra flavour dimension to dishes. From breakfast and brunch dishes that'll warm you up for the day to main dishes – and even desserts – laced with a little heat, our collection of recipes is just the thing for making cold, dreary evenings more interesting (and delicious).
Keen to spice up your cooking? Click or scroll through our gallery for 30 recipes perfect to warm up winter days and nights.
Forget avocado toast – we think huevos rancheros is a strong contender for the ultimate brunch dish. This recipe has all the classic components of the much-loved Mexican meal: refried black beans, tomatoes, avocado, hot sauce, corn tortillas and eggs. For a clever twist, feta cheese is crumbled over the top just before serving, which adds a lovely salty creaminess.
This Tex-Mex burrito is so loaded with ingredients, it'll keep you going until at least lunchtime. The tortilla wraps are filled with spicy chorizo and scrambled egg mixture peppered with sweetcorn, spring onions and melted cheese, with sliced avocado and hot sauce or chilli flakes added in, too. Breakfasts really don't get much better than this.
A frittata is essentially an omelette with extra ingredients mixed in with the egg. This Indian-inspired version contains onions, potatoes, cauliflower and cheese and is flavoured with nigella seeds, cumin and turmeric. Served with a cooling coriander yogurt sauce, it makes a perfect lunch or brunch dish. You can reduce the quantity of fresh chillies if you like, but a hint of heat does help to bring out the flavours of the other spices.
Taking the humble toasted cheese sandwich to another level of tasty, this recipe sees chilli, onions and peppers combined with grated Cheddar and mozzarella. The melty marvel is served with a coriander and mint chutney that's been thickened with desiccated coconut.
Everyone has those days when they just crave a nourishing bowl of goodness and this soup more than fits the bill. It’s made almost exclusively with store-cupboard ingredients; the roasted peppers are from a jar and the spice comes from bought Thai red curry paste. To add texture, it's served with a crunchy mix of seeds and toasted desiccated coconut.
The perfect dish for a cold, miserable day, this recipe calls for just a pinch of chilli flakes to balance the sweetness of the squash and the richness of the coconut milk. You could sprinkle in smoked paprika instead, to add a lovely underlying smokiness. We like to serve our soup scattered with extra chilli flakes and drizzled with cooling natural yogurt.
Get the recipe for roasted squash, chilli and coconut soup here
Also known as Korean BBQ beef, bulgogi is a Korean classic. In this recipe, strips of beef rib-eye (you could use rump) are marinated in a sweet and salty mix of oyster sauce, Korean chilli paste, soy and sesame oil, before being seared in a hot pan. The result is intense, flavourful and utterly moreish. Serve topped with a fried egg, with brown rice and shredded vegetables on the side.
In this clever recipe, chunks of chicken thigh are marinated in garlic, oregano, chilli, lemon and yogurt for just 15 minutes, before being griddled and served stuffed into a toasted pitta or wrap with tomatoes and lettuce. Accompanied by a cooling tzatziki sauce made from yogurt, cucumber and mint, it's ideal for a light lunch or dinner.
This creamy, chilli-spiked mushroom ragù is a wonderful vegetarian alternative to the traditional meat base. The savoury, umami-rich mushroom sauce, which features both dried and fresh mushrooms, can be made ahead of time and much of the chopping can be done in the food processor. Swapping the classic white sauce for double cream also saves time and adds an extra layer of indulgence. Substitute the cheeses in the recipe for a vegetarian or plant-based option, if you like.
You can make this Middle Eastern–inspired dish as hot (or not) as you like. It's garlicky and spicy, with cumin, caraway and allspice, as well as a lovely hint of fresh dill. The canned tomatoes counteract the heat of the chillies nicely and, best of all, it only takes 20 minutes to prepare. Serve with rice or warm flatbreads for a filling, tasty dinner.
This Jamaican classic sure is fiery! You need to use Scotch Bonnet chillies, which are way up there on the heat scale, but feel free to reduce the quantity if you like things a little milder. For best results, leave the chicken to marinate in the fridge overnight. The recipe suggests cooking the chicken on the barbecue, but you could easily roast it in a hot oven and then crisp it up under the grill to finish. Balance the heat by serving with a side of crunchy, creamy coleslaw.
One for those who like things a little mellower, our North African tagine is aromatic, as opposed to hot. There's a little heat in there, thanks to the harissa paste but it's combined with garlic, ginger, cumin, coriander and cinnamon to give warmth and depth. Made with lamb neck fillet, this economical dish requires slow cooking, but is quick to prepare. Serve with couscous or whole grain rice.
For these next-level wedges, potatoes are cooked in garlic, olive oil and rosemary, then Marsala wine is added to make them wonderfully sticky (you could use a medium sherry or vegetable stock instead). The sauce is simple, with tomatoes, a little oregano, garlic and chilli all whizzed together. When it comes to serving, you could also offer sour cream on the side.
Get the recipe for potato wedges with a spicy tomato sauce here
You'll need a dark, 80-90% cocoa solids chocolate for this recipe, inspired by chilli dishes in Central and South America. The chocolate adds richness and gloss to the intensely flavoured sauce, while canned tomatoes and orange juice and zest provide fruity acidity and dried and fresh chillies bring the heat.
This dish positively brims with classic Thai flavours, aromatic lemongrass, ginger, chilli, fish sauce and lime leaves included. The curry paste base is a shop-bought one, so it's pretty quick to pull together and the ground peanuts thicken the coconut sauce perfectly. If you can't find fresh Thai basil leaves, use mint or coriander instead. Serve with jasmine rice.
There's something so meaty about shiitake mushrooms, you’d never guess this stir-fry is vegan. It's packed with ginger and garlic, with just a hint of chilli to balance out the flavours – add in toasted cashew nuts for protein and crunch and you have a simple, tasty meal.
Get the recipe for shiitake and cashew black bean stir-fry here
In this hugely satisfying vegetarian recipe, slices of aubergine are first roasted, then wrapped around paneer (or firm tofu), spinach, mango pickle, lime and coriander. You then prepare a red lentil dahl with coconut milk, spices, ginger and chilli. The stuffed aubergine slices are baked with the dal sauce in the oven. Handily, you can make and assemble the entire dish the day before you want to serve it.
Recreate this takeaway favourite at home in less than 30 minutes. Instead of using Sichuan peppered-pork, this tasty recipe sees pork sausage meat stir-fried with five-spice powder and black pepper until crisp. To make the dan dan sauce, you mix tahini, dark soy and as much chilli oil as you like. Add noodles, spring onions and pak choy for a delicious meal everyone will love.
This hearty, Louisiana-inspired stew is rich with okra, tomatoes and garlic, as well as cubes of ham, prawns and fresh crab. Stir-fry the sliced okra for 30 minutes and it won't be slimy – and don’t be afraid to add a generous dash of Tabasco, to really give the dish a kick. Serve with scoops of rice, which will absorb all those bright, punchy flavours beautifully.
In this easy recipe, cherry tomatoes are roasted with garlic, chilli and plenty of olive oil until sweet, sticky and delicious. This flavourful pasta sauce is great served with tagliatelle or pappardelle, finished with plenty of grated Parmesan and fresh basil.
Get the recipe for roasted tomato pasta with chilli and garlic here
Chunks of pork belly and shoulder are marinated in a mix of Korean chilli paste, soy sauce, sesame oil, garlic and apple juice, which tenderises the meat and imparts masses of flavour. If you can, leave to marinate overnight. Then it's just a case of stir-frying the pork with shredded vegetables – the marinade makes the sauce. The dish is topped with perilla leaves, which are typical in Korean cooking, but use fresh mint if you can't find perilla.
Here's a potato dish with a difference – full of spice, heat, crunch and sweet and sour flavours. Slices of potato are roasted with oil and spices, then served spooned over thick Greek yogurt with onions, chilli, fresh coriander chutney and a tamarind dressing. Toasted seeds are then sprinkled over the top. This is a great dish on its own with flatbreads and would also make a tasty accompaniment to grilled chicken.
Here's a fragrant, Vietnamese-inspired version of a Mediterranean fish stew. There's just a hint of chilli, which serves to bring out the flavour of the seafood – prawns, white fish and clams (though you could use mussels instead). The sweetness comes from fresh (or frozen) pineapple, the sour from fish sauce. Absolutely packed with vegetables and aromatic herbs, this stew is a meal in itself.
This easy Indian curry made with minced beef (though you could use lamb) only takes 10 minutes to prepare. A quick homemade curry paste made from green chillies, onion, garlic and ginger forms the base of the dish, then mushrooms, frozen peas, spinach and tomatoes up the vegetable quotient nicely. Serve with thick yogurt to balance the heat.
Labneh is natural yogurt which has been strained of all its liquid, to give a rich, creamy, almost cheesy curd. It takes a day or so to prepare, so you could use thick Greek yogurt instead. The squash, or pumpkin, is roasted until soft, then served hot with the labneh and a fresh herb salad featuring parsley, spices, garlic, olive oil and lemon, all scattered with fresh chillies.
Get the recipe for butternut squash salad with labneh and chilli here
If you've never made hasselback potatoes before, you've been missing a treat. To do so, slice thin cuts almost all the way through the potatoes, drizzle with oil and seasoning, then roast until crisp and golden. In this recipe, a homemade peri peri sauce of roasted peppers, onion, garlic, lemon, chillies, oregano, oil and vinegar is drizzled over the cooked potatoes, which are then topped with crumbled feta. The seriously tasty dish is served with black bean salsa.
Get the recipe for hasselback potatoes with peri peri sauce here
Everyone loves an easy traybake and this vegetarian recipe tastes great and saves on washing up. The vegetables – cauliflower, peppers and tomatoes – are roasted in harissa, oil and red wine vinegar and the dish is served with fluffy couscous and mint yogurt.
If chilli con carne is one of your go-to meals, take it to a new level with this recipe, which sees the cooked chilli finished with a spiced butter made with cumin, chilli, smoked paprika, yeast extract, ketchup and Worcestershire sauce. The chilli itself uses a jar of pre-roasted red peppers, which add sweetness. Make it extra indulgent and top with sour cream and grated cheese.
Ditch the cocoa powder and make this indulgent winter warmer: dark chocolate melted into milk and cream that's infused with chilli. Top your homemade hot chocolate with whipped cream or ice cream, and sprinkle with ground cinnamon to provide additional warmth and spice.
A dense, gooey cake with an almost brownie-like centre, this recipe has a hidden ingredient: a dash of chilli sauce, which somehow makes it taste even more chocolatey. There are no eggs or butter in this recipe (olive oil is used instead) and you can sub regular flour for gluten-free if you like. Serve warm with crème fraîche or ice cream, and all will feel right with the world.
Get the recipe for hot chocolate cake here
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Last updated by Emily Shardlow-Price.