By Matt Tebbutt From Saturday Kitchen Ingredients For the romesco sauce 2 red peppers, left whole 3 garlic cloves 100g/3½oz blanched almonds 50–100ml/2–3½fl oz olive oil 1–2 tsp sherry vinegar 1 tsp smoked paprika 1–2 tbsp red pepper or tomato purée salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 pack ready-rolled vegan puff pastry Method Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the ‘nduja paste 1 tbsp rapeseed oil 50g/1¾oz ‘nduja 1 shallot, finely chopped 2 garlic cloves, finely chopped 1 tbsp tomato purée 50g/1¾oz runny honey 1 tbsp sherry vinegar 80ml /2½fl oz rapeseed oil For the chicken …
A typical dish in Andalucia, these escalopes are filled with ham and nutty manchego cheese and served with a smoky Romesco sauce. Accompanied by deep-fried squid and aioli in a crusty roll, this is a …