Chilli Padron

Padron is an unassuming small green pepper which is a Spanish culinary delight. Traditionally pan-fried in olive oil and sprinkled with sea salt, it’s the star of a simple tapas dish best enjoyed with a cold beer. Most are mild, but every now and then you’ll bite into one with a proper kick – and you won’t know which until it’s in your mouth. “Os pementos de Padrón, uns pican e outros non” (“Padron peppers, some are hot and some are not”).

SOW: from mid-April to the end of May, indoors into warm compost, barely covering the seeds – they need light to germinate.

GROW: when they reach the 2–3 leaf stage, plant into a greenhouse or harden off and grow outside in a warm, sheltered spot. Suitable for soil, containers or grow bags.

ENJOY: harvest when the fruits are still green and about finger length. Fry whole in olive oil until blistered, then scatter with flaky salt. Add them to stir fries, grill them, or just eat them straight from the pan. Mild and moreish – until you get a hot one.