Recipe Method

Add the cream cheese to a bowl and grate in the cheddar, mix well with salt & pepper.

Slice the tops from the chillies and then slice the chillies in half, remove the seeds with a spoon.

Fill the chillies with the cheese mixture and level out with a knife.

Place the cheese filled chillies in the freezer while you prepare the breadcrumbs.

Whisk the flour and water together in a bowl to create a batter. Add the breadcrumbs, 1 tbsp flour and some grated Parmesan to another bowl.

Add 750ml oil to a wok and bring to a high heat.

Remove the chillies from the freezer and then one at a time, place into the batter, then the breadcrumbs, the batter again and then the breadcrumbs one more time. Wash and dry your hands after you’ve breaded half the chillies to make it easier. Set aside until the oil has come to temperature.

Fry the chillies in batches in the hot oil for 5 minutes until nicely crisp and golden. Rest on kitchen paper and season with salt.

Place the chillies onto a serving plate and finish them with some fresh lime zest.