Brindisa Romesco sauce

A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes.

A rich, nutty sauce with a real depth of flavour.

Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.