Stuffed poblano peppers in walnut sauce with pomegranate (Chiles en nogada)

1. Soak the walnuts in milk overnight, then rub off as much of the thin brown skin as you can; this keeps the sauce snow-white and not bitter. Then blend them with the goat's cheese, sour cream, milk, sugar and a pinch of salt until silky, and chill.

2. Char the poblano peppers all over, turning them over a gas flame or under a hot grill, let them sweat in a covered bowl for 10 minutes, then peel; make a slit along one side and carefully lift out the seed core so the pepper stays whole.

3. In a large pan, soften the finely chopped onion and garlic in the oil, add the minced pork and fry, breaking it up, until it loses its pink colour.

4. Add the grated tomatoes, then the diced apple, peach, pear and plantain, the raisins, chopped almonds and cinnamon; season with salt and cook for 15-20 minutes until the fruit is soft and the filling holds together and is almost dry.

5. Spoon plenty of the warm filling into the peppers, lay them on plates and cover thickly with the cold walnut sauce.

6. Scatter with pomegranate seeds and parsley leaves – green, white and red are the colours of the Mexican flag – and serve at room temperature.

Tip: Only add the sauce just before serving and never heat it: the magic of this dish is the contrast between the warm filling and the cool, creamy walnut sauce.