Here's a sample recipe from Lynne's new cookbook. We are offering them free to all our recipe club members! There are over 60 chilli related recipes that will tantalize your tastebuds and sizzle your senses. Here's what you need to do: get a C5, prestamped envelope at Aussie post, write your address on it and fold it lengthwise. Put it in another regular envelope and send it to us at: Byron Bay Chilli Company Lot 4 Mill Rd Goonengerry NSW 2480 We have quite a few books, but if we run out we will keep your envelope until we print more. Best to include your email address inside the envelope in case we need to update you about that. For our overseas friends, just drop us an email and we will try to sort out the best way to mail you one as well. One more thing before the recipe, if any of you are finding it difficult to find our products, just ask your local Woolies, Safeway or Coles store to contact our distributor, Manassen Foods. They have offices in each state, and their contact details are on our website, http://www.byronbaychilli.com/distributors.htm on the where to buy page. Manassen will also be happy to help you find other places like independent supermarkets and delis that are carrying our products in your area. Here's a recipe to help keep you warm, meanwhile I am going to plant some chilli seeds in my seedling trays...it feels like Spring is around the corner. Love and Good Food to All, The Bolands

CRISPY POTATO SKINS WITH SALSA PICANTE

Nearly as addictive as potato chips, these skins make a substantial appetiser.

6 large baking potatoes

1/4 cup butter

2 tablespoons olive oil

sea salt

1 1/2 cups shredded tasty cheese

3 green onions, finely sliced

300g BYRON BAY CHILLI COMPANY SALSA PICANTE (Mild or Medium)

250g regular or light sour cream

Scrub potatoes and pierce the skin with a sharp knife in several places.

Bake at 200C for 1 hour or until potatoes are easily pierced with a skewer.

Allow to cool for 15 minutes. Cut each potato into quarters lengthwise.

Scoop out cooked potato with a spoon, leaving a shell 5mm (1/4inch) thick.

Melt butter and olive oil together. Brush on potato skins inside and out and sprinkle with salt.

Place skin-side down on a baking tray in a single layer.

Bake at 250C for 12-15 minutes or until skins are very crisp.

Remove from oven and sprinkle with cheese.

Return skins to hot oven and bake until cheese melts, approximately 5 minutes.

Garnish with green onions.

Arrange on a platter and serve immediately with bowls of salsa and sour cream to spoon over skins.

Makes 24 pieces

advance preparation: Potato skins can be prepared in advance up to the second baking.

Brush cooked skins with butter/oil mixture, cover and refrigerate up to 24 hours.

Bake as directed above.

variations: Try skins with GREEN JALAPENO or RED CAYENNE CHILLI SAUCE and sour cream,

green onions or chopped coriander.

serving idea: To serve for lunch or a light dinner, make skins with a thicker shell, leaving more potato intact.

Follow directions as above. Additional toppings could include cooked seasoned mince, soy mince and guacamole along with salsa and sour cream