Today we’re cooking like you’d tame a dragon, with respect, with hunger, and with that happy little buzz of watching fire make everything taste extra wow. This is home-style grilling vibes without turning it into a whole festival, roasted peppers with a creamy filling and a sweet-spicy drizzle that has you going, “ok… one more round.”

Ingredients:

• 3 red peppers (the shiny ones, like a traffic light with self-esteem)
• 150 g feta (or goat cheese if you’re feeling extra intense)
• 1 plain yogurt (for that creamy, hug-in-a-bowl situation)
• 1 small garlic clove (optional, but it adds spark)
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika (this is the “fire memory”)
• A good glug of olive oil
• Salt, pepper
• Chili flakes or a few drops of hot sauce (to taste, don’t go feral)
• A small handful of walnuts or seeds (for that glorious crunch)

How to make it:

Crank the oven up to 220°C. Lay the whole peppers on a tray, add a thin drizzle of oil and a pinch of salt. Roast for 25 to 35 minutes, flipping them once they’re nicely blistered on one side. We want charred skin and a soft little heart.

Take them out and tuck them into a covered bowl (or a bag) for 10 minutes. This makes them sweat so the skin slips right off, like taking your coat off the second you get home.

Mix the crumbled feta with the yogurt, the finely chopped garlic, pepper, and smoked paprika. Taste and adjust, your tongue is the boss here.

Peel the peppers, open them into strips or cut them in halves, and remove the seeds. Fill with the cream and finish with walnuts.

Warm the honey for 10 seconds (microwave or small pot), mix it with the chili and a few drops of oil. Drizzle over the top with joy.

Forest tip: fire does two things, friend. It cooks your food, and it cooks your hurry. If you’re speeding through today, roast something and you’ll feel the whole world drop a couple of degrees, with zero drama.