Pimientos de padron are small green Spanish peppers with an unusual trait: some are hot, some are not. Eating a plate of them is a bit of a gamble. They are grown in Australia but may be tricky to source. You can use bull's horn peppers, which are a similar shape but do not have the hot-or-not excitement. If you don't have a deep fryer, shallow fry in olive oil.
1kg green peppers
Preheat oil to 180C. Deep fry peppers until they start to turn golden and blister.
Drain on a paper towel and season liberally with sea salt. Serve while still hot.