Urfa chilli flakes

Are the type of chilli flakes I reach for most days, although I use various chillies in my cooking. They are all about flavour – smoky and almost chocolate-like – rather than heat, so you can really be liberal with what they’re sprinkled over. Scrambled eggs, smashed avocado on toast, in a cheese sandwich. In Ottolenghi SIMPLE I’ve sprinkled them over roasted cherry tomatoes, for example, warm from the oven, as well as on top of a Puy lentil and aubergine stew.