Romesco sauce

• blanched almonds↗100g g
• roasted red peppers↗200g g

  from a jar, drained

• garlic clove↗1
• sherry vinegar↗1 tbsp tbsp

  plus extra to season (optional)

• smoked paprika↗1 tsp tsp
• olive oil↗50ml ml

Step-by-step instructions

1. 1

   Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.

2. 2

   Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.

3. 3

   With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.