Goat’s cheese-stuffed Peppadew peppers

Marissa Montgomery told Marie Claire, ‘I think elegant canapés are important. Something that isn’t going to get all over your fingers and your nice dress!’

Makes 20

250g soft goat’s cheese

Small bunch of chives, finely chopped, plus extra to garnish

1 clove of garlic, crushed

Dash each of milk and double cream

20 Peppadew hot peppers (ready halved in a jar)

1. Mix the cheese, chives and garlic in a bowl. Add the milk and cream until the mix is the consistency of toothpaste.

2. Season with salt and pepper, then put in a piping bag with a fluted nozzle.

3. Fill each of the peppers with the cheese and place on a plate (on a dot of cheese to keep them upright). Top with a sprinkle of chives.