Why frosting is a good, cheap, easy way to get a little more taste of spring

It’s been a chilly, grey spring day in London, with frosting on the shelves, and a new trend emerging: getting your sweet tooth on some spring chilli frosting.

The frosting looks a lot like frosting, but it’s made with a sweet potato, carrots and a dash of curry paste.

And for some, it can be the perfect antidote to a cold and windy day.

Here’s why it’s such a great choice for the spring chill.

 How to make the frosting 1.

Prepare the chilled and raw sweet potato in a large bowl.

Put it into the freezer until it thaws.


Combine all the ingredients and freeze for at least a day.


In a saucepan over medium heat, melt the curry paste and heat it to around 160°C.


Add the chilli powder, salt and sugar and stir until combined.

Pour the mixture over the sweet potato and mix until it is combined.


Cook for about 5 minutes, stirring occasionally.

The chilli will continue to thicken.

When the chillis temperature reaches 160°, pour into a piping bag and top with the chillies remaining ingredients.

How to enjoy the chill in a different way 4.

Put a small handful of chillies in a glass jar and store it in the fridge for up to two months.

The taste will mellow with time and will have a slightly sweet and slightly spicy flavour.

If you’re not quite ready to use the chillin’ chilli, you can use the frozen chilli to make a chilli sauce or add it to a curry.

How you can make your own chilli chilli: If you want a taste of the chill, make your chilli in a sauce pan over medium-low heat.

Bring to a simmer and cook for 10 minutes until the chill is bubbling and the liquid has reduced by half.

Drain on paper towels.

If the chill has become too strong for you, use a fork to mash it together, but don’t over-or under-cook it.

If your chill has not softened by then, heat it on low for 5 minutes and remove the foil and pour into the bowl of a food processor.

Add more chilli paste to the processor and blend it until smooth.

Add your chillies and blend again.

Remove the lid and chill for about 30 minutes, until the mixture is slightly warm and slightly thick.

It should be slightly bubbly, but not to the point of bubbling over.

The sauce should have a mild, spicy flavour, and you can taste the chill.