Anouchka’s Chilli Garlic Bread


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

My daughter’s favourite recipe. If the strength of the garlic seems a little overpowering to you, roast it in the oven for a sweeter, more delicate taste before blending it in with the other ingredients in a pestle and mortar. Don’t use a blender – half the fun of this very simple recipe is mixing it by hand and getting messy! Do take care, though, with little people’s eyes and skin or it could all end in tears: make sure children wash their hands after touching the chilli.


  • 1 medium-hot red chilli
  • 4 cloves of garlic, crushed, peeled and chopped
  • a sprig of thyme
  • 1 tsp coarse sea salt
  • 175 g butter, soft
  • 1 baguette


    Heat the oven to 180°C/gas 4.

    Cut the chilli in half lengthways, remove the seeds and dice the flesh. (Keep the seeds in if you like the heat.) Put the chilli, garlic, thyme leaves (stripped from the stalks) and salt in a pestle and mortar, and pound until it forms a paste. Put the butter in a bowl, add the paste and mix well.

    Almost-slice the bread to the bottom every 3cm and then divide the butter mix among each incision, spreading it over the inner surfaces. Put the bread on a baking tray and bake for 8–10 minutes. Eat at once.