I am a big fan of chilli sauce, there are not many meals where I am not reaching for some bottle or concoction to heat up my meal, zing up the taste and generally make me sweat and smile simultaneously. This obsession has over the years prompted me to grow my own chillies, in such magnificent volumes that we had to freeze bags and bags of them so we didn't have to forcibly wade through piles of drying chillies every time we entered the kitchen.
Eventually my stoic wife's sensibilities and patient support diverged and we had a 'conversation' that ended with a moratorium on the chilli harvesting, with the annoyingly accurate observation that several kilograms of the fiery red birdseye variety would probably suffice for the next few years. So my reign as a chilli farmer came to an end just as my wife's career as the in-house chilli sauce making magician began (with no constant, insistent nagging by her husband of course).
Months of home-made chilli consuming heaven passed until one fateful dinner at a friend's house when the Doctor was suddenly and inextricably inserted into our lives. The shapely bottle, the smokey twang, the lemony zest were all too much for me that night and I ended up eating more chilli sauce than anything else (not fun the next morning). And so to my wife's eternal, and annoyingly thinly veiled, relief my obsession with home made sauce was ushered out to make way for my new mistress, Dr Trouble's Double Oak Smoked Lemon Chilli.
Made on a farm in central Zimbabwe by someone who can only be described as a genius, in my eyes anyway, the wonderful sauce is consumed in volumes in the Scott household and so was a perfect candidate on a rainy day for an impromptu studio product shoot.