• Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
  
• Remove the stems from the jalapeños, slice them in half and scoop out the pith and seeds.
  
• Place a pan over medium heat and whilst cold, add in the bacon and fry until very lightly golden. Remove and place into a mixing bowl along with the panko bread crumbs. Mix to combine.
  
• In a separate bowl, add the softened cream cheese, cheddar cheese, ¾ of the bacon and panko bread crumb mix, spring onion (scallion) root ends, coriander (cilantro), garlic and seasoning to taste. Mix well until smooth.
  
• Stuff the jalapeños with the cream cheese mixture and place them onto the lined baking tray. Sprinkle over the remaining bacon and panko bread crumbs mix, cracked black pepper and a small drizzle of olive oil.
  
• Bake in the preheated oven for 10-12 minutes or until golden and soft.
  
• Serve with the honey mustard mayonnaise and garnish with spring onion (scallion)
  

Honey Mustard Mayonnaise

• Place the whole egg, white vinegar, dijon mustard and oil into a tall jar or container. Blend with an immersion blender until smooth and thick.
  
• Add in the honey, additional dijon mustard and seasoning to taste, blend again and store in the fridge.