Romesco sauce

Grill the peppers under a hot grill, turning often, until the skins are blistered and charred all over. Remove with tongs, place in a bowl and cover. Leave for 5-10 minutes to cool while the steam lifts the skins.

Meanwhile, in a dry frying pan, toast the almonds, stirring often until they are pale brown. Remove to a bowl to cool.

Peel and discard the skins of the peppers and remove the seeds and core.

Place the flesh in a blender with the toasted almonds, vinegar, olive oil and some sea salt and freshly ground black pepper. Pulse to combine, making sure the sauce still has some texture.