Padrón peppers

If every food holds a unique memory (and I believe they do), then Padrón peppers are a warm late August afternoon in Mallorca. We've just swam to shore after anchoring a friend's boat in a quiet cove and sat down in damp bikinis to a long lunch. For our appetiser, a large plate of Padrón peppers arrives, blistered and glistening with olive oil. And the pepper roulette begins - by some fabulous quirk of nature a handful of the usually mild Padrón will have a fiery chilli kick, but which ones?

These cheery little senors put a smile on my face this week when I spotted them next to the ramiros in Waitrose. It was a Monday morning, grey and limp, when Mallorcan tapas was furthest from my mind. On the pack, Noelia Conde, a third generation grower, tells of how Padrón are unique to northwest Spain. These novelty peppers were first grown 400 years ago when Padrón roulette, in the absence of TV, electricity or pubs, must have been a godsend. Simple and delicious fun, the stuff of good food memories. Eat on their own or as part of a big tapas spread.

Padrón 'roulette' peppers

Simply heat some olive oil in a pan, add the whole peppers and fry for 3-4 minutes until the skin starts to blister. The peppers shimmy and shake a little in the pan because these Spanish brothers know how to have party.

Turn out into a bowl, sprinkle with lots of sea salt then let play commence.

Serve with something cool and crisp like a dry sherry, fruity white or light cerveza.

(The pack reckons only 1 in 30 has a kick but I struck hot first time).