Romesco Sauce

Preheat the oven to 160°C/140c fan/gas mark 3.

Scatter the almonds, hazelnuts and bread on a baking sheet and pop into the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Remove from the oven and leave to cool.

Next, load everything into a food processor and blend until you see a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce.



100g roasted red peppers

60g almonds

50g hazelnuts

1 slice stale, white bread

1 large clove garlic

1 teaspoon smoked paprika

1 tablespoon sherry vinegar

100ml extra virgin olive oil