In a world where health trends come and go, cayenne pepper stands the test of time with its impressive array of health benefits. Try these recipes to boost your cayenne pepper intake in a tasty manner.

Fajitas

Serves 4

Ingredients

• 500g stir-fry beef                                                                             
• 4 tablespoons vegetable oil
• 1 large onion, sliced
• ½ red capsicum, cut in strips
• ½ green capsicum, cut in strips
• 2 large tomatoes, cut in wedges
• ½ – 1 cup Byron Bay Chilli Co. Red Cayenne Chilli Sauce
• 12 small flour tortillas
• light sour cream
• lime wedges
• ¼ cup chopped coriander

Method

Heat 2 tablespoons oil in a pan over high heat. Add beef, stirring continuously until browned. Remove from pan and set aside. Heat the remaining 2 tablespoons oil and add onion and capsicum to the pan. Sauté for 2 minutes. Add tomato wedges and sauté for 1 minute. Return cooked beef to the pan and add salsa or chilli sauce and salt to taste. Stir to combine and sauté until heated through. While the meat cooks, heat flour tortillas as in the basic burrito recipe. Set everything out on the table. For each serving, spoon the beef/vegetable mixture down the centre of a hot tortilla, drizzle with lime juice and sour cream, additional salsa or chilli sauce and sprinkle with coriander. Fold over and eat as a soft taco.

Tip: Meat and vegetables can be cooked in advance and refrigerated. Reheat by stir-frying on high heat just until hot. Substitute beef for 4 chicken breast fillets sliced in thin strips. Cook in hot oil as directed above.

Chicken pasta salad with roasted capsicum dressing

Serves 6

Chicken pasta salad ingredients

• 4 chicken breast fillets, poached
• 500g bowtie pasta
• 2 tablespoons olive oil
• ½ cup sliced black olives
• ½ cup thinly sliced sun-dried tomatoes
• ½ cup parsley, chopped
• salt and pepper

Roasted capsicum dressing ingredients

• 2 large cloves garlic
• ½ roasted red capsicum
• 3 egg yolks
• 1 cup olive oil
• 1 teaspoon salt
• ¼ cup Byron Bay Chilli Co. Red Cayenne Chilli Sauce with Lime

Chicken pasta salad method: Cut chicken into small bite-size pieces. Cook pasta until just tender, drain well. Combine chicken and pasta in a large bowl and drizzle with olive oil, let cool. Add olives, tomatoes, and parsley and gently combine. Make roasted capsicum dressing and gently stir into pasta. Season to taste with salt and freshly ground black pepper.

Roasted capsicum dressing method: Puree garlic in a processor. Add capsicum and process until smooth. Add egg yolks and blend. While the processor is running, slowly pour in olive oil through the feed tube. When the sauce becomes thickened, stop the machine and add salt and chilli sauce. Blend briefly to combine. Store any extra dressing not used for the salad in the refrigerator for up to 5 days.

Tip: Can be prepared a day ahead and refrigerated.