Romesco sauce

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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.

First published in 2016





Preheat the oven to 160°C/gas mark 3
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
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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