Chilli up North...

In between my many trips to Elgin over the past seven days (Cashmere Queen), I have actually managed to get ahead with my Christmas cooking. And by this I mean stocking up the deep freeze and making a few edible gifts, not, as you might expect, that I’m preparing for Christmas Dinner – so far I have successfully avoided hosting Christmas for my enormous family, although if Mum’s not-so-subtle hints are anything to go by, my time is nearly up...

Inspired by the festive frost up North on Monday and feeling guilty about the glut of root veggies from last week’s box, I set about making soup – punchnep (creamed turnip and potato), parsnip and apple, and a vegetable broth – as well as a batch of Nigella’s sweetcorn relish and two batches of chilli jam. I also received an unexpected delivery of Auntie Ruth’s homemade mincemeat, so am endeavouring to make my very first mincemeat pies to add to my bounty.

‘Nigella of the North’ – aka my friend Jill – introduced me to chilli jam last year and I was quickly converted. Despite my difficulties with preserving, this fiery sweet concoction made with jam sugar is virtually foolproof and fantastically versatile. As well as a condiment to cold cuts or cheese, I use it in stir fries, Bolognese or any tomato-based dish in need of a tangy kick, and it’s great smeared on a joint of pork near the end of roasting to produce sticky chilli crackling! This love affair with chilli jam is why I decided to make double quantity this year.

Nigella's Christmas open on the counter, I deseeded and chopped the regular red peppers, throwing them in the processor, then set to work on the 20 or so hot red chillies. I contemplated putting on rubber gloves, before deciding it was probably unnecessary – I didn’t need them last year.

However, as I waited for my second batch to come to Nigella’s recommended ‘rollicking boil’, I noticed a definite stinging in the pads of my left thumb and forefinger. I washed my hands but found myself wincing at the hot water. Drying them off, my thumb and finger started to burn. I ran them under the cold tap for a minute or two – still burning.

It was irritating but I carried on potting and labelling my scarlet flecked jam, pleased with my productivity. But the second I stopped, I was aware of the unbearable burning again. I may as well have pressed my digits straight onto the hot plate they were stinging so much.

So with my work done for the day, I spent the rest of the evening alternating between pinching a bag of frozen rump steaks between a very tender thumb and forefinger, and slathering them with aloe vera gel... Merry Christmas!