These little beauties were a gift from my lovely cooking enthusiast friend Stuart. He bought them on holiday in Northwest Spain. Part of the fun of padrón peppers (pimientos de Padrón) is that while most (75-90%) have a mild, almost sweet taste, 10-25% can be particularly hot! So eating them can be like a game of Russian roulette! Apparently, whether a pepper ends up being hot or mild depends on the amount of water and sunlight it gets during its growth. The best way to cook these little chaps is to drop them into hot olive oil and fry them for a few minutes until they start to colour. Drain and serve sprinkled with a little rock salt. I have some particularly nice rock salt from Cornwall that another friend bought back from holiday for me (I do alright don’t I?). I did have to buy the Taifun hot dogs, wholegrain rice and sweetcorn… I notice that Waitrose now sells pimientos de Padrón so while Stuart pretends he’s not a trendy cook, he’s really in vogue on the cooking front!