Prawns with Romesco sauce

Halve the red pepper lengthwise, removing the seeds and stalk. Line a grill pan with foil, then place the pepper halves (skin side up) on the pan along with the whole garlic cloves, chili, and tomato. Grill for 2 minutes, then turn the tomato and grill for a further 2 minutes. Remove the tomato, peel it, quarter it, remove the seeds, and then chop it roughly.

Continue grilling the pepper, chili, and garlic for another 4-5 minutes, until the pepper and chili skins have blackened and the garlic is starting to soften (you'll see the garlic skin start to split). Once cool enough to handle, peel and halve the chili, scraping out and discarding the seeds. Peel the pepper, then roughly chop both the pepper and chili.

Spread the hazelnuts and almonds over the foil on the grill pan and toast until lightly golden. Once cooled, finely chop the nuts and parsley in a food processor, then transfer them to a small bowl.

Heat 3 tablespoons of olive oil in a frying pan. Add the grilled pepper, garlic, and chili, and fry for 3 minutes. Tear up the bread, add it to the pan, and turn it in the oil until it’s lightly browned. Transfer this mixture to the food processor with the chopped tomatoes, salt, red wine vinegar, and the remaining olive oil, then pulse until roughly chopped. Tip the sauce into a bowl, let it cool, and store it in the fridge for up to 3 days.

On the day you plan to serve, add the chopped nuts and parsley to the Romesco sauce and mix well. Serve the sauce in a small bowl on a plate, alongside the peeled prawns. Offer cocktail sticks for spearing the prawns.