Chile poblano en nogado (stuffed fried chillies with walnut sauce)

Method

1. Toast the peppers by holding them on a long fork over a naked flame or by placing them under the fiercest grill until the skin chars and blisters. Drop them in a paper bag and leave for 10 minutes to loosen the skins. Slip off the skin, slit neatly lengthways and remove the seeds. Reserve.

2. To prepare the picadillo, heat the oil in a frying pan over a moderate heat and gently fry the pork, onion and garlic until the onion is softened and the meat is brown.

3. Add the tomatoes and simmer until the juices have evaporated - the mixture should not be too wet.

4. Add the fruits and nuts. Season with cinnamon, salt and freshly ground black pepper and set aside to cool.

5. Whisk all the ingredients for the walnut sauce together. Chill and set aside to serve separately.

6. Set the oven to 180°C/gas 4. Heat the oil in a deep frying pan and fry the peppers for 2 to 3 minutes. Drain and cool.

7. Stuff the peppers with the picadillo mixture and arrange in a baking dish. Heat through. Serve with the walnut sauce.