Romesco Sauce

Top and table the head of garlic, remove most of the skin, put in a dish and splash with some oilve oil. Cook in an oven at 350°F/180°C/Reg4 for fifteen minutes or so until soft.

Put the tomatoes in some boing water, take out and peel, cut in half and extract most of the pips and juice. Put the tomatoes mixture into a pan with a tbs of olive oil and soften for a few minutes. Add wine and vinegar and reduce for a couple of minutes.

Cut the pepper into four and cut off and extract the pith. Quickly grill skin side up unrtil quite burnt. Put into a dish and cover with a cloth for five minutes or so. Take off cloth and peel off the skin.

Put the nuts into a blender and blend for a minute, squeeze out the garlic and add to the blender along with the tomatoes, the red pepper, half a teaspoon of salt, a teaspoon of hot smoked paprika and blend for a few minutes.

Add three tbs of olive oil while blending as if you were making mayonnaise. The mixture should still be quite chunky. season with salt.