Romesco

• 75 g flaked almonds, toasted
• 75 g whole hazelnuts, toasted
• 250

Pulse the almonds and hazelnuts together in a food processor to form coarse crumbs, then place in a large bowl.

Blend the roasted peppers and drained tomatoes together in the food processor until incorporated but not smooth. Add to the toasted nuts.

Blend the gochujang, olive oil, garlic, sherry vinegar, smoked paprika and salt to form a paste. Add this to the nut mixture and se