After months of battling the snails and slugs, I finally have ONE red chilli ready for harvest. Yes that’s right, ONE CHILLI!

You see, we have a big rule for our garden – no snail pellets. Mainly so our son doesn’t walk through the garden and feast on them like he does with … the cat food.

At first I thought that chillies would be pretty much safe from snails. You know, perhaps a little too spicy for their little mollusc tummies. But noooo. They devoured the leaves, flowers, chillies AND seeds. Leaving me with little plant stumps covered with slime. Ooh how they would mock me.

So anyway, I stood in my kitchen, staring down at my chilli, racking my brain for a way to eat it – other than “freshly cut chillies in soy sauce”. It felt kinda silly creating a whole meal plan around a single chilli. In the end I sliced it up and threw it into one of my Kylie Kwong favourites braised silken tofu with pork, chilli and tomato. Yum.

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