WE LOVE a fiery chilli at the Side Door. This recipe for Whole Grilled Fish with Chilli Sauce serves four. You need: four sea bass or black bream, weighing around 400g each, and ask your fishmonger to clean and scale them.

For the chilli sauce: 2tbsp finely chopped garlic; two large red chillies, finely chopped; 2tbsp sunflower oil; 2tbsp dark muscovado sugar; 3tbsp Thai fish sauce (nam pla); and 2tbsp lemon juice.

To garnish: four shallots, thinly sliced; two cloves garlic, thinly sliced; 50g cashew nuts; two kaffir lime leaves, finely shredded; and 25g fresh basil leaves.

ŠŠTo make the sauce, pound the garlic and chillies until they form a coarse paste. Heat the oil in a small saucepan, add the garlic and chilli paste and fry for one minute. Stir in the sugar, fish sauce and lemon juice, bring to a simmer and keep warm.

Fill a medium-sized saucepan about ¼ full with sunflower oil and heat to 190ºC. Add shallots, garlic and cashew nuts and fry for two minutes. Lift out with a slotted spoon and drain on kitchen paper, fry lime leaves and basil for about 30 seconds, drain and set aside. Rinse the fish and pat dry. Heat grill to high and grill the fish for about eight minutes on each side until crisp and golden. Put the fish on four serving plates, spoon over the sauce and scatter with the garnishes.Š

We adore fennel at the Side Door and this recipe for Braised Fennel with Chilli, Lemon and Thyme is delicious! To serve four, you need: four small fennel bulbs, cut in half and then half again, keeping the root intact; 200ml dry white wine; 2-3 sprigs fresh thyme; two cloves of garlic, peeled and thinly sliced; 1 tsp coriander seeds and 1tsp fennel seeds, toasted; one red chilli, finely chopped; juice of one lemon; half wine glass of Pernod; 50ml olive oil; sea salt and freshly ground black pepper; and a handful of fresh flat leaf parsley, chopped.Š

Preheat the oven to 180ºC / Gas 4 and put all the ingredients except the parsley into a casserole dish with a tight fitting lid. Bring to a simmer on top of the oven and then bake for 30-40 minutes or until the fennel is soft and tender. Remove from the oven, check the seasoning, add the parsley and serve.

This Chilli Jam makes a great accompaniment to any dish. To make about 400ml, you need: six large fresh red chillies; 600g ripe plum tomatoes, cut in half; 75g fresh ginger, peeled and chopped; 50ml Thai fish sauce; five cloves garlic, peeled; 150ml red wine vinegar; 350g caster sugar; handful fresh coriander, chopped; and juice of one lime.Š

Put chillies, tomatoes, ginger, fish sauce and garlic into a blender or food processor and blend to a puree.

Put sugar and vinegar into a saucepan, add the puree from the blender and slowly bring to the boil, stirring frequently and removing any scum that may come to the surface. Cook for 30 - 40 minutes, stirring frequently until a “jam” consistency is reached.

Taste it and if it needs more sweetness add more sugar, or more sour, add vinegar. Leave to cool and stir in the coriander before serving with your dish of choice!