Recipes
Romesco sauce
This easy and flavourful Romesco sauce uses just a few ingredients and centres around beautifully roasted red peppers. Great with sandwiches, gnocchi, or as a dip
Ingredients
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3 large red peppers
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1–2 tbsp olive oil (for roasting)
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2 cloves garlic
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50g almonds (you can use flaked or whole)
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1½ tsp smoked paprika
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1 tbsp red wine vinegar (or sherry vinegar)
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Salt, to taste
Instructions
Preheat your oven to 220°C (fan 200°C or Gas Mark 7).
Place the red peppers whole on a baking tray and smother with olive oil. Sprinkle generously with sea salt.
Roast for 25–30 minutes, or until the skins are browned, blackened, and blistered.
Remove the peppers from the oven and immediately cover with cling film or place in a bowl with a plate over the top. Let them steam for 10 minutes to loosen the skin.
Once cool, peel off and discard the skins, and remove any remaining seeds.
Add the peeled roasted peppers to a food processor or blender along with garlic, almonds, smoked paprika, vinegar, and a good pinch of salt.
Blend until smooth. Taste and adjust seasoning if needed.
Serving Suggestions
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Use as a spread in sandwiches or wraps.
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Toss with gnocchi or pasta.
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Serve as a dip with crusty bread or grilled vegetables.
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