Romesco Sauce

To make around 4-6 servings.

INGREDIENTS

Cherry Tomatoes - 300g

Peppers - 3-4 large peppers

Red Wine Vinegar - 2 Tbsp

Smoked Paprika - 2 heaped Tsp

Garlic - 2-4 cloves

Bread - 60g

Hazelnuts - 60g

Lemon - 1 lemon

 INSTRUCTIONS

1. Start, by pre heating an oven to 180 degrees.

2. Take your Bread of choice and cut it up into inch sized cubes/pieces.

3. Lay the Bread onto a baking tray.

4. Then, scatter over the Hazelnuts.

5. Place the tray into the oven and bake for around 7-10 minutes*

*until the bread is toasted and the Hazelnuts have started to go lightly brown

6. While the Bread and Hazelnuts are in, take a roasting tray.

7. Take 2-3 cloves of Garlic, and just cut off the tips of each clove.

8. Place the Garlic in the tray.

9. Add the Cherry Tomatoes, and the Peppers.

8. Drizzle in Olive Oil, season with Salt and Pepper, and massage in the Oil and seasoning.

9. After 7-10 minutes, remove the Bread and Nuts, turn off the oven, and turn on the grill.

10. Place the tray under the grill for the Tomatoes and Peppers to blister*

*also, close the oven door retaining the heat so the Tomatoes and peppers roast as well

11. After around 10-15 minutes the Tomatoes will be ready, so remove them from under the grill.

12. Leave in the Peppers until they have fully blackened and blistered.

13. Once they are ready remove the Peppers, place them in a bowl, and cover so they can steam for 5 minutes.

14. Remove the skins from the Tomatoes, and squeeze out the softened Garlic.

15. Then, after 5 minutes take out the Peppers and remove the skins, de seed, and discard the cores.

16. Add the Peppers, Tomatoes and Garlic to a blender.

17. Add 2 Tbsp of red Wine Vinegar, a squeeze of Lemon juice, and 2 heaped Tsp of smoked Paprika.

18. Blend for 20 seconds, then add some of the Bread and Hazelnuts, season and blend again for 20 seconds.

19. Add a good glug of extra virgin Olive Oil.

20. Blend for a further 20 seconds, then, check the consistency and seasoning, and adjust if required.

Enjoy.