To make the pimenton oil, toast the smoked paprika and coriander seeds in a heavy-based pot on the stove over medium-low heat until fragrant, being careful not to burn.

Add in the vegetable oil, garlic and lemon thyme. Heat at 60°C for 20 minutes, stirring now and then so the paprika doesn’t sit on the bottom of the pot.

Remove from heat and allow to cool. Once cooled, strain through a coffee filter or paper filter on top of a sieve.

For the almond crunch, preheat oven to 200°C. Toast all the whole seeds in a frying pan until fragrant, then allow to cool to room temperature.

Meanwhile, roast almonds to very well done with a soft, earthy and smoky flavour. Rest until cooled.

Crush all almond-crunch ingredients, except the salt, to a medium-fine consistency in a pestle and mortar. Stir in the flaked salt.

To prepare the peppers, heat a heavy-based pot or pan over high heat. Once the pan or pot is nice and hot, drizzle in a splash of extra virgin olive oil, throw in your shishito peppers, put the lid on, and start a 1 minute timer.

After 1 minute give the pot or pan a good shake to move the peppers around. You want them on a high heat to get a nice char. Start another 1 minute timer.

Once the timer goes off, turn off the heat, and remove the charred pepper onto a paper towel to drain any excess olive oil.

Spread the crème fraîche around in a circle on a medium-sized plate. Spoon 3–4 tbsp of pimenton oil around the edge of the crème fraîche.

Layer in the charred shishito peppers from the middle with stems facing outwards, then sprinkle 1 tsp of spiced almond crunch over the top of the peppers.

Sprinkle lemon zest over the top to garnish.