When adding chilli to a dish it is a matter of personal preference, depending on how hot you like your food. It can be added to oils for salad dressings and preserves such as Richard Davies Chilli Jam, perfect with tempura prawns.
Chilli is used in a variety of Asian dishes. Try Alfred Prasad’s Chicken curry, or Marcello Tully’s Thai fishcakes with sweet chilli dip. Don’t rule chilli out of desserts either, it can give them a fantastic kick have a look at Robert Thompson’s Chocolate and chilli tart with crème fraiche and lime or Anna Hansen’s refreshing Mango and chilli sorbet.