Jalapeño Party Poppers

Set up your barbecue for the half and half technique (set up the barbecue so half the the base is covered in charcoal and the other side is empty) – you want a medium direct heat. Place a drip tray inside the barbecue on the indirect side.

Wearing gloves, cut a slit lengthways down each chilli, then carefully make a T-cut at the stem end, leaving the stems intact. Using a teaspoon, scrape out and discard the seeds. Roughly chop the coriander leaves, finely chop the spring onions and put both into a bowl. Coarsely grate in the cheese, then add the cream cheese, paprika and a pinch of salt and pepper. Mix well, then carefully spoon equal portions of the mixture into the chillies. Halve the bacon rashers, then squeeze each chilli shut with your fingers and wrap a piece of bacon around each one, securing it in place with a cocktail stick.

Place the chillies over the direct heat on the barbecue and cook for around 10 minutes, or until lightly charred and the cheese is nice and oozy, turning halfway. Allow to cool for a few minutes before serving – and watch out for the super-spicy ones!