Griddled leeks with romesco and toasted hazlenuts

Name: Griddled leeks with romesco and toasted hazlenuts
Yield: Serves 4
Ingredients: 6 medium leeks, trimmed; Rapeseed oil or olive oil, for brushing; 1 tbsp chopped tarragon leaves; 60g hazelnuts, plus a tablespoon for garnish; 2 ancho chillies, stem and seeds removed; 2 red peppers, halved and de- seeded; 2 large ripe tomatoes, halved; 6 unpeeled garlic cloves; 140ml extra-virgin olive oil; 1 small slice sourdough or other peasant-style bread; 2 tbsp red-wine vinegar; 2 tsp sweet smoked pimentón (paprika); 1⁄2-1 tsp soft brown sugar

Thomasina Miers demonstrates how to make this classic Spanish dish and teaches you one of the best sauces ever: romesco

By Thomasina Miers

31 March 2022

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Romesco is a rich, smoky sauce from Catalonia which harnesses the sweet, charred flavours of roast tomatoes and garlic with nuts and chillies. The ancho chilli from Mexico is very similar to the Spanish Nora commonly used in this sauce so it feels like a natural step to give it a Mexican accent with the ancho. Red wine vinegar adds sparkle. A delicious sauce to accompany the leeks or any kind of char-grilled vegetable, including asparagus.

Recipes extracted from Thomasina Miers' Create Academy online cookery course - How To Streamline Your Cooking: Building Blocks of Flavour

Recipe notes