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1Fry the Padron peppers and almonds in a frying pan with a splash of olive oil for about 3 minutes, until the skin on the peppers is just blistering and the almonds are golden. Season with sea salt flakes, tip into a bowl and serve.
Most padron peppers are mild enough to eat whole, but the odd one is fiery hot, so beware!
Recipe by Kate Titford. Recipe photograph by Christian Barnett