Breaded fried peppers stuffed with sirene (Chushki burek)

1. Roast the peppers (ideally a long, thin-fleshed variety) on a grill or in a 220 °C oven, turning them, for 15-20 minutes until the skins blister; cover for 10 minutes, then peel carefully. Leave the stalks on and scrape out the seeds through a small slit.

2. Crumble the cheese with a fork and mix it with 1 egg and the chopped parsley.

3. Carefully stuff the peppers with the cheese mixture and press the opening lightly closed.

4. Beat the remaining 2 eggs with a pinch of salt and spread the flour on a flat plate.

5. Heat a finger's depth of oil in a frying pan; dip the peppers first in flour, then in egg, then in flour again, and fry over medium heat for 2-3 minutes a side until golden.

6. Drain on kitchen paper and serve warm with yoghurt or alongside tarator.

Tip: Chushki burek is a summer-autumn favourite in Bulgaria: here 'burek' refers to the stuffed, coated shape, not pastry. You can use feta instead of sirene; for less oil, brush them with oil and bake at 200 °C.