James Strawbridge’s Padrón Peppers with Herb Oil
A simple yet sophisticated James Strawbridge recipe using infamous padrón peppers! Ideal as a dinner party snack or a summer BBQ nibble, drizzle with a fresh and fragrant herb oil made using the finest extra virgin olive oil.
- 300g padrón peppers
- 4 sprigs each of rosemary, oregano and marjoram
- 1 tbsp each of rosemary, oregano and marjoram, finely chopped
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
- 1 tsp chopped garlic
- 1 tsp Dijon mustard
- Pinch of sea salt, smoked if you have it
- 2 lemons to serve
- 50g crumbled feta cheese, to serve (optional)
- Some string, for the basting brush
- Tie your sprigs of fresh herbs together with some string to form an aromatic basting brush.
- For the herb oil, combine the remaining freshly chopped herbs, garlic, lemon zest, Dijon mustard and olive oil.
- Preheat your grill or barbecue and cook your peppers for 4-5 mins on a high heat. Brush regularly with the herb oil and cook until charred and blistered. Grill your halved lemons too for extra sweetness.
- Serve on a platter with the remaining herb oil, a good pinch of sea salt (if you happen to have smoked – do use it!) and lots of lemon juice. Crumble over some tangy, creamy feta, if you like.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.
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