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The first harvest of padron peppers is always my favourite. They taste great all season, but the excitement of harvesting something that you’ve grown, and enjoying on a sunny evening, doused in olive oil and Cornish sea salt, with friends and a couple of beers, is pretty special.

  • Serves: 4 people
  • Prep time: 1 min
  • Cook time: 5 mins
  • Total time: 6 mins


  • Padron Peppers (lots)
  • Olive Oil
  • Cornish Sea Salt


These padrons are the Spanish tapas variety. They are also known as the Russian Roulette of peppers, every 1 in 10 is spicy. They are the perfect appetizer at any sort of get together or event, passing them around the room and waiting until someone gets a hot one always makes for a good laugh!



  1. Rinse off the padrons under cool water
  2. Pour olive oil into a wok and get it nice and hot
  3. Once the pan is hot throw in the padrons, they should start sizzling straight away – if not, the pan isn’t hot enough!
  4. After a few minutes, toss the padrons around the pan, they should be starting to blister now
  5. Once the padrons have blistered all over, add some salt to the pan and toss the peppers around again
  6. Serve in a nice dish and season with a small pinch of Cornish sea salt flakes and share with friends (or not sharing, they’re ridiculously good!)