Padrón pepper crème

This pimiento de padrón crème is an updated version of a much-loved classic of Spanish cuisine. The famous padrón peppers, which often combine a mild spiciness with a fresh, green flavour, are presented in a different way in this recipe. By processing the peppers into an oil and then into a crème, their subtle fresh flavour comes out much better. Perfect with red meat, this unique crème offers a surprising and sophisticated way to experience the characteristic flavours of the pepper.

Creation by Michael Schook & Lars Brandwijk, restaurants Héroine & Putaine, Rotterdam, the Netherlands.

Makes 1100g.