1 Cut the chilli in half lengthways through the stem. Scrape away the seeds and pale ribs with a teaspoon and discard (if extra heat is required, leave the seeds and ribs in).

2 Slice across the chilli into fine julienne strips. Be careful not to wipe your face or eyes with a hand that has touched chilli as it is a strong irritant. Wash your hands after preparing chillies.