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Serves: Lots!

Ingredients

Allow 4 - 5 peppers per person as tapas or 8 – 10 as a starter

olive oil
padron peppers (see above)
sea salt flakes, such as Maldon

Padron Peppers

These small peppers are traditionally eaten as tapas in Spain. They couldn't be easier to cook but beware, although mostly very mild, they say that 1 in 10 is super-hot – the culinary version of Russian roulette! Usually eaten in the fingers holding onto the stem and eating whole pepper, bar the stem. They are available from most of the big supermarkets.

Method

1.  Heat a little olive oil in a large frying pan and when very hot add the peppers. Depending on how many and the size of the frying pan, this may need to be done in batches. Cook for around 4 - 5 minutes, tossing and turning over with a fish slice from time to time, until the peppers are beginning to collapse, lose their waxy texture and are a little charred in places.

2.  Transfer to a serving bowl or plate, dribble over a little olive oil, scatter with a generous amount of salt flakes and serve.

Hints & Tips

•  To ring the changes I like to add a good pinch of ground cumin a minute or so before the end of cooking and top with crumbled feta cheese before serving.

•  Also very good served as a vegetable to accompany meat and fish.

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