Spring Onions with Smoky Romesco Sauce

1. Char 2 red peppers on a hot barbecue or under the grill for 10-20 mins till blacked and blistered all over. Pop them in a bowl and cover with a plate. Set side for 5-10 mins to cool.

2. While the peppers cool, set a frying pan on a high heat. Add the almonds and toast for 2-3 mins till golden brown. Tip them into a food processor. Tear the bread into the frying pan and toast till golden. Add to the processor. Roughly chop the tomatoes and the parsley. Crush the garlic. Add them all to the processor.

3. When the peppers are cool enough to handle, peel off the skin, remove the stalks, pith and seeds. Add them to the processor with 1 tbsp red wine vinegar and 3 tbsp olive oil. Blitz to make a thick, slightly grainy sauce. Taste and add a pinch more salt, a splash more olive oil or a pinch of sugar, if needed. You can also add a pinch of chilli powder or smoked paprika if you'd like a little spice.

4. Thread 4 bunches of trimmed spring onions onto skewers. Cook them on the barbecue or under the grill for 3 mins on each side till tender. Serve the grilled spring onions with the romesco sauce to dunk or drizzle.

5. Eat Me, Keep Me
The romesco sauce will keep for 3-4 days in the fridge in a sealed tub. It's delicious with all kinds of raw vegetable crudités or breadsticks, or try it alongside grilled white fish.