Prawns with Romesco sauce

Instructions

1- step 1 Prepare ahead - halve the pepper lengthways and remove the seeds and stalk.

2- Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato.

3- Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes.

4- Remove the tomato with a large spoon, then peel, quarter and remove the seeds.

5- Then chop the tomato roughly.

6- step 2 Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready).

7- When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds.

8- Peel the pepper and roughly chop both the pepper and chilli.

9- step 3 Spread nuts over the foil and grill until toasted.

10- Finely chop the nuts and parsley in a food processor.

11- Tip into a small bowl.

12- step 4 Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes.

13- Tear up the bread and add to the pan, turning it in the oil until lightly browned.

14- Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped.

15- Tip into a bowl.

16- Leave to cool and store in fridge for up to 3 days.

17- step 5 On the day add the nuts and parsley to the sauce and mix.

18- Serve in a small bowl on a plate with the peeled prawns.

19- Supply cocktail sticks for spearing the prawns.