Last night I cooked a new dish that I wanted to recommend to everyone.

It was a Hugh F-W recipe from his 'Meat' book - a Mole (with an accent) stew which is a Mexican dish with lots of nuts, spices, chilli and chocolate.
I used a couple of pheasants with it and it was delicious!
I couldn't find Hugh's recipe on the internet to share it, but there are a plethora of different versions.
So if you fancy something a bit different, like your spices and your chocolate, then give this a go. A bit of prep (roasting and grinding spices etc for the paste) but no great culinary skills needed!

That sounds really interesting. I love to try different tastes, but I really hate chilli, so would this work without chilli, or is it one I should leave alone?

I think the chilli was a key component as it complements the chocolate so well, and we used about three different types.
But hey, it's always worth an experiment leaving it out!
Basically the process was to stew the meat in stock, then make a paste of roasted nuts, spices and chilli. This paste was then pan-fried and diluted into a sauce with the stock from the stewed meat. You then add the grated chocolate and return the meat to warm in the sauce.
The additional spices that were used were cinnamon, star anise, cloves, coriander seeds and peppercorns so I guess that would make a pretty tasty sauce even without the chilli!