250g/9oz pimientos de Padrón, leave the stalks on them
2 tbsp light olive oil salt flakes, to serve
wash and drain the peppers, then pat dry with a paper towel. Heat the olive oil in a frying pan and tip in the peppers – they should sizzle immediately. Fry them for approximately 5 mins until they are well blistered and browned.
Drain onto kitchen paper and serve on a plate scattered generously with the flaked sea salt.