pan-fried padrón peppers

The ideal pre-meal nibble, these small Spanish peppers are packed with flavour and, for the most part, are not spicy at all – although keep your eye out for the odd one or two with a kick! Super easy to make in minutes with only olive oil and salt.

In a medium-sized hot frying pan, add olive oil. Heat through and add the peppers. Cook and stir, turning each one at times, until their skin is brown and blistered. Remove from the pan and place on a plate. Sprinkle with a generous amount of sea salt to taste. Eat immediately.