Romesco Sauce

This classic romesco sauce recipe is full of flavour from roasted tomatoes, nuts and paprika. Traditionally served as an accompaniment to fish or meat, this wonderful Catalan sauce can also be eaten with fresh or grilled veggies and sourdough bread. We love it especially on grilled cauliflower and potatoes.

Serves: 4 as a side or starter

Prepare: 15 minutes

Cook: 25 minutes

Ingredients:

• 200g cherry tomatoes
• 1 red chilli, halved and deseeded
• 3 tbsp extra virgin olive oil, plus extra to drizzle
• 35g blanched almonds
• 35g blanched hazelnuts
• ½ tsp sweet paprika
• 1-2 garlic cloves, crushed
• 2 tsp red wine vinegar
• fresh veggies at your choice
• bread sticks

1 . Preheat the oven to 200°C, gas mark 6. On a baking tray, toss the tomatoes and chilli with ½ tbsp oil, season and roast for 15 minutes until the tomato skins have burst open. Meanwhile, on a separate baking tray, roast the nuts for 5-7 minutes, until a shade darker and aromatic. Leave to cool.

2 . Put the nuts in a food processor and pulse until coarsely ground. Tip into a bowl. Add the roasted tomatoes and chilli to the food processor with the paprika, garlic and vinegar, whizz until smooth. Stir into the nuts with 2 tbsp oil and season.

3 . Serve with celery sticks or any of your favourite veggies and sourdough bread or bread sticks.

Tip: You can keep this sauce up to three days in the fridge.