Poblano And Goat’s Cheese

Although very much a mainstay of Mexican cookery, the poblano has taken well to English greenhouses, polytunnels and subsequently the kitchen. A dark blue-green, and slenderer than the green pepper, it can have an arresting heat, especially when allowed to ripen to red. When cooked, it is truly wonderful, imparting a very delicious buttery flavour.

Joy Michaud and her husband supply them from their company Peppers by Post. Grown in a neat row of poly tunnels but a 5