A roasted pepper, hazelnut and wild garlic romesco sauce inspired by the traditional Catalonian recipe. This is a gluten-free version with no bread, with foraged wild garlic instead of garlic cloves. I served the sauce on top of slow roasted aubergines with Cauliflower Couscous, griddled halloumi and a big green salad. Serves 4.

• 2 Red Peppers
• 2 Medium Fresh Tomatoes
• 50g Hazelnuts
• Handful Fresh Wild Garlic (can substitute  2 cloves bulb garlic)
• 1 tsp Sweet Smoked Paprika
• 1-2 Fresh Chillies
• 1 tbsp Red Wine Vinegar
• 2-3 tbsp Extra Virgin Olive Oil
• Salt & Freshly Ground Black Pepper

1. Heat the grill to high. Cut the peppers and tomatoes in half and place them on a tray under the grill, skin sides up until the skins are charred, around 10 minutes.
2. Place peppers and tomatoes in a sandwich bag for 5 minutes. This is a trick to steam off the skins. Remove from bag and peel off and discard the blackened skin.
3. Meanwhile, toast the hazelnuts in a dry pan until browning and fragrant, about 5 minutes.
4. Finely chop the chillies, removing the seeds if you want a less potent heat.
5. Roughly chop the wild garlic, or if using cloves, finely chop and lightly fry in a little olive oil until golden.
6. Place all the ingredients in a blender and blend into a chunky purée. Taste and adjust seasoning to taste.
7. If the sauce seems too thick, ad a little more oil or a dash of hot water.

Variations:

1. To make a more traditional romesco sauce, only use 1 pepper and add a slice of sourdough bread, crusts removed.
2. An addition of 50g feta cheese works very well to add seasoning and depth of flavour.
3. Some good quality olives also can be used like the feta.

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Roasted Aubergine with Herbs Harissa Paste Smoky Squash & Butterbean Soup Spinach Soup with Basil Walnut Pesto Harissa Roasted Cauliflower and Almond Soup