Chilli Bishops Crown

Bishops Crown – ‘wrinkle hat’ might be the best description going for these three-lobed, quirky-looking chillies. Plants can grow tall and need space to branch out. They're slow to mature, so start them early. The flavour is spicy and fruity – with the fruitiness deepening as they ripen. Fresh or cooked, they have a paprika-like aroma that’s brilliant for seasoning veg or making into chilli powder or flakes.

Heat levels vary a lot depending on how and where you grow them – anything from 5,000 to 30,000 SHU – so expect a medium to hot range.

SOW: early – January or February is best. Sow indoors in warm compost, barely covering the seeds as they need light to germinate (this can take 10–21 days; warmth around 21°C helps). Three words to bear in mind: waterlogging, cold, dead. Apart from that, have fun!

GROW: pot on at the 2–3 leaf stage (around 10cm tall). Don’t move outside until June – either into a greenhouse or against a sunny, sheltered wall (these hail from Barbados, after all). They can grow tall and need canes for support. Give them room to branch. Once flowering starts, feed weekly, alternating between liquid seaweed and a weak tomato feed. Fruits usually ripen to a rich orange-red rather than deep red, and take their time doing it.

ENJOY: heat can be unpredictable, but they usually fall into the medium to hot range. Use them in salsas, sauces, or dry for flakes and powders. Or try them stuffed with cream cheese and grilled or baked – simple and delicious.