William Lander, Daniel Morgenthau, Shaun Searley
By William Lander, Shaun Searley and Daniel Morgenthau
Another versatile sauce – serve with calçots when in season or other grilled allium or barbecued poultry.
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