• 30 ml (1 fl oz) extra virgin olive oil
• 150 g (5½ oz) pimentos de Padrón (see Note)
• 3 garlic cloves, thinly sliced crossways using a mandolin
• 20 ml (⅔ fl oz) sherry vinegar

Heat the oil in a large frying pan over high heat. Add the pimentos and cook, tossing often, until evenly blistered and scorched. Add the garlic and cook until golden. Remove the pan from the heat and deglaze with the vinegar. Serve immediately.