Tag Archives: peppers

Padron Peppers with Garlic

17 Sep

If you see these tiny green peppers in the supermarket in the UK, (I know you can buy them in Waitrose), you may think, err, what do I do with these and pass them by.  So next time you see them, put a bag in your basket.  We see them so often here in restaurants and bars, and I cook them at home myself – they are a lovely accompaniment to many dishes, or just on the side with other tapas.


They take no time to prepare and are absolutely delicious.  A funny thing though, one in a few dozen is like a chilli pepper so take care!  The rest are mild and tangy when cooked – or you can chop them into salads.


Take one bag for 2-4 people

Four or five cloves of garlic, peeled and chopped

Sea salt


Heat some good olive oil in a frying pan – the Spanish deep fry them, but I just move them around in a small amount of oil, so have a go at whatever you prefer.


Throw in the chopped garlic and cook for a minute

Then simply empty the bag of Padron peppers in too, and cook gently for 4 or 5 minutes.

Tip onto a serving plate and sprinkle some good sea salt over


Serve with a lovely chilled glass of dry sherry – absolutely gorgeous!

Piedmont Roasted Peppers

25 Sep

This recipe is just fantastic – it is so simple, healthy and delicious – I serve it as a starter quite often as it is light on the tummy,  or a lovely easy lunch during the week, where I make one whole pepper each and serve with a piece of crusty bread.  If I am dieting, I just go easy with the olive oil (a teaspoon will be fine).  The peppers here are fantastic, large and plentiful.

It is so easy to prepare and can just be popped in the oven an hour before you want to serve.

So, if you are making it as a starter you will only need one large red pepper between two – don’t try and make it with green peppers, they are much more bitter and it doesn’t work.

For 4 people as a starter

2 large crisp red peppers

3or 4 large ripe tomatoes

8 tinned anchovy fillets

Couple of cloves of garlic

Extra virgin olive oil

Black pepper

Small bunch of basil leaves

Pre heat your oven to gas 4, 180 c, 350 F

Cut the peppers in half, through the stalk and cut out the seeds.  Place in a roasting tin.

Skin the tomatoes by plunging them into boiling water and leave for 5 or so minutes.

Cut into quarter and stuff into the peppers.  Peel and slice the garlic and sprinkle over each pepper.  Snip a couple of anchovy fillets over and season with black pepper (no salt needed with the anchovies).  Put a good glug of oil over each pepper.

Put the roasting tin on a high shelf and roast for 50 or 60 minutes.

Serve straight from the oven with the juice spooned over with lots of crusty bread.