ROMESCO SAUCE
• 3 red peppers
• 1 large slice of sourdough bread, crusts removed and torn into smaller pieces
• 1 handful of blanched hazelnuts
• 4 garlic cloves, peeled
• 2 tbsp sherry vinegar
• 1 tbsp smoked paprika
• 1 tsp salt
• pinch of cayenne pepper
• 100 ml olive oil
EQUIPMENT
• roasting trays
• food processor
Preheat the oven to 200°C/400°F/Gas 6.
Cut the peppers in half and remove the seeds and stalk, then place them, cut-side down, on a roasting tray and roast for 30 minutes, or until soft and the skin has started to blacken. On a separate tray, roast the nuts, torn bread pieces and the garlic. After 10 minutes remove the bread and nuts and give the garlic another 10–15 minutes until golden.
Leave the peppers to cool slightly, then as soon as you can handle them, remove the skins. Blitz everything together in a food processor along with the vinegar, paprika, salt and cayenne pepper, adding the olive oil, a little at a time, until you have a thick paste.
Serve with barbecued vegetables.