Preparation info
  • Makes enough sauce for


    people as an accompaniment
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Another versatile sauce – serve with calçots when in season or other grilled allium or barbecued poultry.


  • 600 g red peppers
  • 200 g flaked almonds
  • 70 g


Scald the peppers by holding them directly over a naked flame (use a pair of kitchen tongs) until they are all blackened on the outside. Transfer to a bowl, cover with cling film and leave to cool.

Preheat the oven to 180°C. Tip the almonds onto a baking tray and toast until go