Gazpacho, if you did not know, is a chilled soup made from raw vegetables and stale bread from the Spanish region of Andalusia. After puréeing, I like to add some chopped raw vegetables to add a bit of texture. I duly chopped a Trinidad chilli and added it to the soup, but on a whim remembering that Mrs DAVEggie is not quite such a big chilli-head as myself, decided to taste a piece – just in case.

Anyway, once I had stopped frothing at the mouth and my breathing had returned to normal, I began the laborious task of fishing out 90% of the chopped Trinidad I had added. The moral is of course, the heat of chillies can be very unpredictable, so always taste a piece first before adding!