IN SEASON

Charred spring onions & romesco,

This is my go-to dinner-party starter. You can prep the sauce ahead, then cook the onions at the last minute.

SERVES 2-4 PREP 10 mins COOK 10 mins EASY V 100g blanched almonds, roasted

50g walnuts, roasted

2 garlic cloves, peeled and roasted until golden 400g skinned roasted red peppers, from a jar

1 tsp tomato purée

1 slice sourdough bread, soaked in a bit of water 100ml extra virgin olive oil, plus extra for griddling 1/2 tsp cayenne pepper

1/2 tsp hot smoked paprika

2-4 tsp red wine vinegar bunch spring onions, outer layer removed 1 Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity – it should make you salivate!

2 For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 531 kcals • fat 48g • saturates 6g • carbs 12g • sugars 2g • fibre 4g • protein 12g • salt 4.8g