This classic romesco sauce recipe is full of flavour from peppers, nuts and paprika. Traditionally served as an accompaniment to fish, a variation of this Catalan sauce is also eaten with grilled calçots during the winter harvest.
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Place the almonds, hazelnuts and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool
3
Place everything in a food processor and blend until you obtain a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce
After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.
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Romesco sauce
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Romesco sauce