Shishito peppers have got to one of my favorite snack foods. Mild, almost sweet, thin-skinned - they're actually the perfect pepper for those who might normally shy away from the heat-filled species. They are often mistaken for their similar-looking Padrón counterparts, but those Spanish peppers are a little chubbier and pack a bit more heat.
The 'recipe' for this couldn't be easier! You need a pan, a couple glugs of extra virgin olive oil and good, flaky salt. Heat up the pan with the oil until hot (I like to use my cast iron), but not smoking, add the washed/dried(!) peppers and turn occasionally for 5-7 minutes until blistered to your liking. They will snap, crackle and pop, and you will get excited. ;) Top with a generous pinch of coarse sea salt (Maldon is good, obviously) and enjoy with an iced cold lager. You'll be amazed how quickly these disappear - try them now while they're still in season!