Romesco sauce

Romesco is such versatile sauce that you can make a tub and keep in the fridge to add to lots of different things. It’s great with any roasted vegetable: especially cauliflower and aubergine, grilled meat or fish, halloumi wraps or other sandwiches, bread or crackers as a dip, roast potatoes, crudités… do you need me to go on?!

It’s dead easy to make and delivers a big smoky sweet flavour hit - which in my book makes romesco a winning addition to your plate.

Ingredients

Makes enough for 6-8 to share with a portion of veggies, fish or meat

• 2 red peppers (from a jar)

• 1 tsp smoked paprika

• 1 small clove garlic

• 60g breadcrumbs

• 60g ground almonds

• 1 1/2 tbsp red wine vinegar

• 80-90ml water - depending on how thick you like the sauce 

• 1/4 tsp table salt

• 50g toasted flaked almonds, optional to serve scattered on top - they look nice and add crunch!!

Method

• Put all the ingredients, except the water and toasted flaked almonds, into a food processor.

• Add only 70ml of water at first and then increase if needed - if some of the red pepper water has gone into the mix, you probably won’t need as much.

• Blitz until you have a rough paste.

• Store in an air tight container for up to 10 days.

Tip

• I like to roast a whole cauliflower to serve with romesco or pan fried sea bas with mini roast potatoes and salad.