Gernika Peppers

Method

Heat the olive oil in a large heavy-bottomed frying pan over medium-high heat until just beginning to smoke. Add the whole Gernika peppers and cook without moving them initially, allowing them to char and blister on one side for 2-3 minutes. Once charred, turn the peppers and continue cooking until the skin is blackened and blistered all over, approximately 8-10 minutes total. Add the sliced garlic in the final minute, stirring gently to infuse the oil. Transfer to a serving plate, season generously with sea salt, and serve immediately whilst still warm, drizzling with the remaining oil from the pan.