LEEK & POTATO TRAY BAKE WITH QUICK ROMESCO

COOK’S NOTE This fast version of romesco adds a punch to a tray of quickly roasted veg. You could add more greens here, too, if you like SERVES 4

500g baby new potatoes, large ones halved

2 large leeks, washed, halved and sliced into 2cm-thick pieces

1 x 400g tin chickpeas, drained

2 cloves of garlic, bashed

4 sprigs of oregano, leaves picked

Zest of ½ an unwaxed orange

Olive oil, to drizzle

FOR THE ROMESCO

50g almonds or hazelnuts

1 thick slice of stale sourdough or good white bread, torn into chunks

1 tsp sweet smoked paprika

150g jarred roasted red peppers, drained 1 tbsp sherry or red wine vinegar

4 tbsp olive oil

TO SERVE

A small bunch of parsley, roughly chopped

Heat the oven to 200°C/gas 6. Toss the potatoes, leeks and chickpeas with the garlic, oregano leaves, orange zest, a good drizzle of olive oil and plenty of salt and pepper on your largest roasting tray. Roast for 20 minutes.

Meanwhile, start on the romesco. Toast the nuts and bread on a baking tray for 6-7 minutes, until coloured.

Blitz the nuts and bread with the smoked paprika in a food processor, until you have a rough crumb.

Add the peppers, vinegar, oil and a tablespoon of water, then season and blitz again, until you have a slightly textured but silky sauce.

Once the vegetables have had their 20 minutes, take them out of the oven and toss them with half the romesco. Return them to the oven for a further 5 minutes. Serve with extra romesco, if you like, and sprinkle with parsley. →