Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander
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More exotic chillies are reaching our shelves, such as Caribbean Scotch Bonnets and tiny Thai bird’s-eye chillies. To test the heat of a chilli, slice it, touch the chilli with your finger, then touch the tip of your tongue. The smaller the chilli, the hotter it will be. Remove the seeds and pith with a teaspoon before slicing – these are packed with capsaicin, the compound that gives chillies their fire.