This cheese-stuffed chilli recipe from Cath and Math go camping is perfect for a barbecue on the beach
1. Roll the chillies between your fingers; this will loosen the seeds inside. Chop the top off each and shake out the seeds, poke out the white bits with a skewer or knife, don't break the skin though.
2. Put a couple of pieces of cheese into each chilli, you want to be generous, but be aware the cheese will melt and fall out of the top if it is overstuffed.
3. Brush or rub them with a light coating of oil. Now comes the skewering. The skewers will be passing horizontally through a line of vertical chillies. Pass one skewer through the top of each chilli. Pass a second skewer through the bottom of each chilli.
4.Barbecue over a medium heat, turning once or twice using the skewers as handles. They are ready when the cheese is melting and the skin of the peppers blistering.
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