Sauce It Up, Romesco Style Recipe

Ingredients

1 large or 2 smaller red peppers
6 tbsp almonds
2 garlic cloves, peeled
½ tsp sweet paprika
A pinch of chilli powder
1 large slice of stale bread, torn into pieces
A drop of red wine or cider vinegar
A few glugs of olive oil
Sea salt
Freshly ground pepper
A handful of parsley

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Method

1. Heat your oven to 200°C/gas 6.

2. Pop your peppers in the oven till soft and the skin blackens, about 20 mins.

3. Meanwhile, toast the almonds in a warm frying pan. Sizzle the bread in a splash of oil in a pan till golden. Pop in a food processor with the almonds, garlic cloves, paprika and chilli. Whizz till it's all ground up. Do in batches, if needed.

4. Let the cooked peppers cool a bit. Strip off the skin. Deseed. Add the flesh and a splash of oil to the almond mix. Whiz till fairly smooth. Season. Add more oil if needed. Keeps in the fridge for 3-4 days, and freezes well.

5. For the pasta dish: mix the sauce, cooked penne, a few spoons of the pasta’s cooking water, a glug of olive oil and some roast broccoli (pop seasoned florets in a warm roasting tin in a high oven for 15 mins). Finish with chopped parsley and toasted almonds.