Padron peppers

Serves 2 as a starter or 3/4 as a tapas dish

A gloriously simple dish that I am again embarrassed to call a recipe. Simply take 150g of padron peppers and drizzle liberally with olive oil. Heat a griddle pan until smoking, cooking the peppers until soft and the skin charred. Turn regularly to ensure even colouring. Sprinkle generously with maldon salt and serve.