EL CLASSICO POPPER

1 Heat enough vegetable oil in a saucepan for deep-frying. Make an incision along the length of 6 jalapeño chillies, so that you can open the chilli enough to stuff it, but do not cut it all the way through.

2 If you like, you can remove the veins and seeds from the chillies to reduce the heat.

3 Grate 100 g firm mozzarellacheese and mix with 4 T cream cheese, 2 T chopped chives and 1 t smoked paprika. Using a teaspoon, carefully spoon the stuffing into the chillies, making sure not to overstuff them.

4 Coat the chillies in a dusting of flour, then dip in 3 beaten free-range eggs. Roll the egg-covered chillies in breadcrumbs.

5 Allow the chillies to rest for 5 minutes, then carefully deep-fry until golden and crisp. Drain on kitchen paper.

6 Serve with good quality sweet-chilli sauce.

EL GRAND CERDO POPPER (THE BIG PORK POPPER)

1 Preheat the oven to 180°C. Stuff the chillies as above, but instead of coating them in breadcrumbs, wrap each pepper in 2 rashers of streaky baconand secure with a toothpick.

2 Arrange on a baking tray and to roast for 15 minutes on each side, depending on how well done you prefer your poppers.

You can serve these with a blue cheese dressing, made by combining 50 g blue cheese with 1 cup cream in a saucepan over a medium heat. Stir until the cheese melts into the cream, allow to cool completely and serve with the poppers.