Name: Padron peppers on ricotta toast
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 2½ tbsp extra virgin olive oil -; ¼ lemon , juiced and zested -; ¼ tsp Aleppo pepper flakes -; pinch of sweet smoked paprika -; ¼ tsp caster sugar -; 2 tbsp ricotta -; 2 slices sourdough , toasted -; 130-150g padron peppers , stalks trimmed -

Ingredients for - Padron peppers on ricotta toast

1. 2½ tbsp extra virgin olive oil

2. ¼ lemon , juiced and zested

3. ¼ tsp Aleppo pepper flakes

4. pinch of sweet smoked paprika

5. ¼ tsp caster sugar

6. 2 tbsp ricotta

7. 2 slices sourdough , toasted

8. 130-150g padron peppers , stalks trimmed

How to cook deliciously - Padron peppers on ricotta toast

1 . Stage

Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar and a generous pinch of salt together in a bowl.

2 . Stage

Spread the ricotta over the toast.

3 . Stage

Heat a heavy-bottomed frying pan (large enough to fit the peppers in one layer) over a high heat. Add 1/2 tbsp olive oil and, after about 20 seconds, the peppers. Cook until well blistered and shrinking, about 3 mins, shaking the pan every now and then.

4 . Stage

Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.