Romesco
The recipe that completely changed my mind about peppers.
Watch the videoSweet, smoky, silky.
I'll admit it, I've never been much of a pepper person. But when my veg box delivered a mountain of beautiful sweet red peppers, I figured it was time to try something new.
Charring the peppers transforms them. Blended with toasted almonds, garlic, olive oil, smoked paprika and a splash of vinegar, they become a sauce that makes just about everything taste better. I've been spooning it onto eggs, grain bowls and takeaway, and wondering why I waited so long.
Red peppers are one of the richest food sources of vitamin C, which helps your body make collagen for healthy skin.
The recipe
Metric, with cups in brackets- 3 to 4 sweet pointed red peppers
- A handful of almonds (about 40g)
- 3 garlic cloves
- 1 to 2 tbsp sherry or red wine vinegar
- 1 tsp smoked paprika
- 2 tbsp olive oilplus more to loosen
- ½ tsp salt
Air fry the peppers whole at 200°C for 12 to 15 minutes, turning once, until the skins blister and blacken. No air fryer? Roast them at 220°C for about 25 minutes, or char them over a gas flame.
Tip them into a bowl and cover with a plate for 10 minutes. The trapped steam loosens the skins.
Peel and deseed with your fingers. Don't rinse them, or you'll wash away the flavour.
Toast the almonds in a dry pan until golden.
Blitz everything together in a food processor or blender.
Taste and adjust: more olive oil for thick and spoonable, more vinegar for sharpness, more salt to lift it. It should make you go "wow". Keeps for a week in the fridge.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. The almonds and olive oil bring healthy fat and a little protein, and the peppers bring fibre. Make it a meal: spoon it over two fried eggs or a piece of grilled fish, with a pile of greens on the side.
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