Salsa romesco

Step 1: Soak 4 dried ñora peppers in hot water for 20 minutes, until soft.

Step 2: Roast 3 ripe tomatoes and 6 cloves garlic at 400°F (350°F fan) for 25 minutes, until the tomatoes are blistered and soft and the garlic squeezes out of its skin.

Step 3: Meanwhile heat 3 tablespoons of 3 tbsp extra virgin olive oil in a small frying pan over a medium heat. Fry 1 slice day-old bread for 1–2 minutes a side until golden, then lift out. Fry 1 ⅜ oz hazelnuts and 1 ⅜ oz blanched almonds for 2–3 minutes, stirring, until evenly golden; then add 1 small dried red chilli for the last 20 seconds. Tip into a food processor or mortar with the oil.

Step 4: Drain the ñoras, pat dry and fry them in a little of the oil for 30 seconds; scrape the softened flesh from the skins.

Step 5: Add the peeled tomatoes, squeezed garlic, ñora flesh and bread to the nuts with ¾ tsp salt. Blend or pound into a thick, slightly coarse paste.

Step 6: With the motor running, pour in 2 tbsp sherry vinegar and the rest of ½ cup extra virgin olive oil in a thin stream until the sauce is thick, rust-red and holds its shape. The usual mistake is blending it perfectly smooth: a little texture from the nuts is what you want.

Step 7: Taste and adjust salt and vinegar. Rest for 1 hour for the flavours to settle. It keeps for 5 days in a jar in the fridge, covered with a film of oil.