Anchovy and Romesco Dip

Usually a blender is required but we did it off-the-grid style: chop everything finely and mix it all together. This way you get a lovely pop of flavour from each ingredient and a great crunch from the nuts. Serves 4

• 1 red pepper, chargrilled, peeled and sliced (see Pan con Pimientos, right)

• 2 anchovies

• 1 clove garlic

• 1 red chilli

• 1 cup almonds, toasted

• 2t apple cider vinegar

• ¼ cup chopped parsley

• ¼ cup olive oil

• 2t paprika

On a wooden board, finely chop the pepper, anchovies, garlic, chilli and almonds together. Give the mixture a final good chop to ensure it’s all the same consistency and combined properly.

Scoop into a serving bowl and add the vinegar, parsley, olive oil and paprika. Mix to combine.

Serve with fresh bread or crackers, or use it as a topping for braaied meat.