In the first of this brand new show Bobby Chinn cooks up a storm as he explores the nuances of hot and spicy Asian food. Are the exotic spices used as preservatives, taste enhancers, bacteria killers or simply there to release those naughty little endorphins in our brains. When did the chilli start its unstoppable march across the region? How do you measure just how hot, hot is?
In his own inimitable and rather wild style Bobby shows us how to produce such classics as Thai Green and Madras Curries, Black Pepper Crab from Singapore and an extremely innovative spicy fruit dessert.
In between we are given an insight into that unique brain of his as he treats us to his thoughts on everything from air travel to noise pollution, so why not strap yourself in and see where the Chinster takes you.
killers or simply there to release those naughty little endorphins in our brains. When did the chilli start its unstoppable march across the region? How do you measure just how hot, hot is?
