Alison Niven

Romesco Sauce

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

We love this served hot with giant couscous, but it’s equally delicious cold on bruschetta. If you can find it, use the El Avion brand of paprika – it’s particularly rich and smoky.

Ingredients

  • 2–3 red peppers, deseeded and cut into quarters
  • small red onion, peeled and cut into quarters
  • 1 tbsp olive oil
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Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Put the red peppers and onion on a baking tray and roast for 20 minutes