...and for the sofrito sauce

Prep time 15 mins Cook time 1 hour 15 mins for best results Cals 100 as main dish, 50 as side dish

SERVES 4 AS MAIN; 8 AS SIDE

1 tbsp olive oil 2 large onions, finely sliced 3 garlic cloves, finely chopped (or 3 tsp garlic paste)

2 sweet pointed red peppers, deseeded and chopped into 2cm pieces 4 tsp smoked paprika 1 tsp hot (picante) paprika Salt 2 tins of chopped tomatoes HEAT the oil in a large flat-bottomed pan over a low heat. Add the onions and garlic and cook for 15 minutes. Add the chopped red peppers to the pan and cook for another 5 minutes. Add both types of paprika and a pinch of salt, stirring well with a wooden spatula. Turn up the heat to medium and add the tins of chopped tomatoes. Stir well. When the sauce starts to bubble, turn the heat back down to low and simmer for 40 minutes. Remove from the heat and allow to cool, then blend to a smooth paste with a hand blender or food processor.

PERFECT PAIRINGS: This sauce can be used with other vegetable recipes, or served cold as a dip for crudites. Make a batch at weekends and keep it in a jar in the fridge, so you can use it as required during the week.