Boursin Stuffed Jalapenos

Boursin Garlic & Herb mixed with little bacon pieces, stuffed into jalapenos and grilled.

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

What you'll need:

8fresh jalapenos

2 packetsGarlic & Herb Boursin

1 tbspwhole milk

Hot honey:

120mlrunny honey

1 fresh red chilli

1 tsppaprika

½ tspchilli flakes

¼ tsp flaked sea salt

Panagrattato:

100gpanko breadcrumbs

2garlic cloves, crushed

2 tbspolive oil

The niftiest little starter ever, using delicious creamy Boursin, spicy honey and fried crunchy breadcrumbs.

Method

Halve and de-seed the jalapenos and set them aside.

Beat the Bourson with the whole milk until smooth and pop it in a piping bag.

Pipe the mixture into each jalapeno half and place on a baking sheet. Grill until the cheese mixture has some golden spots and the jalapenos have softened.

Add the honey, chilli, paprika and chilli flakes to a small saucepan and heat until bubbling. The honey should have infused a hefty amount of red colouring from the chillis.

Make the panagrattato - fry the breadcrumbs and garlic until golden.

Plate up the chillis, drizzle with honey and scatter with the crunchy breadcrumbs.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.