These cheesy savoury bites are best eaten on the day they're baked- ideally fresh from the oven. They're perfect for picnics or lunchboxes
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Skinning peppers: Part one
Blacken whole peppers by sitting them over an open flame, using tongs to turn them so that they are charred all over (this can also be done under a hot grill).
Skinning peppers: Part two
Place the peppers in a bowl, cover with cling film and allow to cool. When cool enough to handle, use a small knife to scrape away all the charred skin. If it gets too messy, you can rinse the peppers under the cold tap.
Skinning peppers: Part three
Cut around the top of each pepper, then pull out the stalk and pale membrane to remove the seeds.