Leeks with romesco

Instructions

1. Step 1

   Light the barbecue. Once it is ready, grill the red peppers until they are charred and black all over. Remove the peppers from the heat

2. Step 2

   Cover the peppers tightly with cling film and set aside for 10 minutes or so – this will help the skins come off more easily

3. Step 3

   Wash any dirt or grit off the leeks and grill them on the barbecue until black all over - around 8 minutes. Wrap the leeks in newspaper in bundles of 4 or 5 and set aside for 15 minutes to finish steaming

4. Step 4

   Next, toast the almonds and hazelnuts in a dry pan until lightly golden. Remove them from the heat and set aside

5. Step 5

   Skin the tomatoes by making a cross shape in the bottom of each one then covering with boiling water for a few minutes. Drain the tomatoes, then plunge them into cold water and leave for a minute. The skins should now peel off easily

6. Step 6

   Peel the skins off the charred peppers and remove the seeds and stems

7. Step 7

   Place the almonds, hazelnuts, peppers and tomatoes in a blender with the remaining ingredients and a pinch of salt. Pulse to a coarsely-textured sauce. Taste and adjust the seasoning if necessary

8. Step 8

   Serve the charred leeks with the sauce on the side