Buffalo jals

Serves 6 Starters and mains

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Method

Halve the jalapeño flesh up the to the stalk (keeping the stalks attached), and remove the seeds. Combine the cream cheese, cheddar, garlic and chives in a bowl, then divide the mixture in half. Add the cayenne pepper to just one half of the mix (the idea being that some have heat and some don’t). Using a teaspoon, push the stuffing mix into the open jalapeños.

Put the flour, egg wash and breadcrumbs on to separate plates. Dip and toss each stuffed chilli into the flour, egg wash and panko crumbs in turn. Set aside in the fridge until ready to cook.

For the buffalo sauce, heat the tomato ketchup, hot sauce, Tabasco and brown sugar in a pan over a medium heat, stirring, until the sugar is dissolved. Whisk in the cold butter until the sauce is smooth and silky. Put in the fridge until ready to serve.

For the dip, use a stick blender to blitz the blue cheese, mayonnaise and yoghurt until mostly smooth (keeping some chunks of blue) and put in the fridge until ready to serve.

Pour enough oil into a large, deep, wide pan, to half fill it – no higher or it may boil over when heated. Heat the oil to medium-high heat (180–190C), then lower the jalapeños in and fry for around 3 minutes until golden brown, turning now and then.

Carefully scoop them out with a slotted spoon or wire scoop to avoid breaking the crumb coating. Transfer to a rack to drain and serve with the buffalo sauce and blue cheese dip.