If you like spicy food, I dare you to try this super spicy black pepper tofu recipe from the very wonderful Yotam Ottolenghi. It involves an awful lot of chopping and a bit of bravery not to skimp on the ingredients, but it’s definitely worth it.

You may think that I’m being a bit cautious by repeating again that this is a very spicy dish. But, with a list of ingredients that includes; 12 shallots, 8 red chillies, 12 cloves of garlic, 3 tablespoons of fresh ginger and 5 tablespoons of black peppercorns, I think you’ll understand why. It’s hot, hot, hot – but not in a bad way.

And if you’ve ever wondered what that little lot looks like, here you go.

The first time I made this, the husband and I both agreed that it tasted like something you’d imagine one of the best Chinese restaurants you’d ever eaten in would serve up. Not because I’m a whizz at Chinese cooking, but because it really is quite special.

Yotam suggests you serve it with plain steamed rice, so I did, but I also steamed some tender-stem broccoli to add a bit of green to the plate, and because I love it.

The verdict from the husband: He couldn’t really speak. He was too busy wiping sweat from his brow. But he was smiling too, so I take that to mean it tasted good.