Peach Salad with Chillied Ginger Cream Dressing

• 1 red bird’s-eye chilli, roughly chopped (add more or less according to your tolerance levels/level of chilli addiction)
• 4 cm/1½ in.

First, wrap the spices in a piece of muslin and tie it with (pristine) string (as opposed to the bit that’s been knocking about at the back of the kitchen drawer for 3 years). Or do what I do and shove them inside a tea ball.

Next, put the sugar, water and vinegar into a pan and heat slowly until the sugar dissolves. Add the butter, cream and spice pack, and leave to bubble very gently