Romesco sauce

ingredients

• 50g roasted almonds, whole or flaked (hazelnuts will also work nicely)

• 100g olive oil

• 3 garlic cloves

• 2 red peppers, roasted and peeled (jarred is also fine)

• 1 plum tomato

• 1 tsp smoked paprika

• 1 tsp hot paprika

• ½ tsp chilli flakes

• 1 tbsp sherry vinegar

• 50g dried breadcrumbs

instructions

Preheat the oven to 180C/gas 4 and roast the almonds for 5-8 minutes until golden then leave to cool.

Warm the oil in a very small pan over a low heat and add 2/12 garlic cloves. Cook gently until they begin to turn golden then scoop out the oil and transfer to a food processor. 

Crush the final ½ clove with a little salt to make a paste, then add to the food processor along with everything except the breadcrumbs.

Pulse blitz until it has a coarse texture, then transfer to a bowl and stir in the breadcrumbs. Season to taste. Will last 7 days in the fridge.