This recipe has been adapted from Patience Gray’s recipe for Romesco sauce from her book Honey from a Weed. Made with ingredients from our Walled Garden, chargrilled in our wood-fired oven, and prepared in the greenhouse located in the Walled Garden.

For the romesco sauce

1. Place the tomatoes, pepper and garlic in a tray or cast iron pan and roast in the oven at 240°C for 12 minutes, or until they have a nice char. Allow to cool until you can handle the ingredients, then remove the skins.
2. Add the garlic, toasted bread, sherry vinegar, blanched almonds, parsley, smoked paprika, roasted red pepper and roasted tomatoes in the order listed, pounding energetically so that each is reduced to a pulp, eventually becoming a paste.
3. Emulsify with olive oil, adding roughly a tablespoon at a time, until the paste turns into a loose but luxurious, dippable sauce.
4. Season with salt to taste.

For the chargrilled vegetables

1. Roughly cut the carrots, courgettes and the remaining red pepper into large pieces.
2. Drizzle with a generous glug of olive oil and season with salt.
3. Roast in the oven, preheated to 240°C, for 12–18 minutes, until well charred and softened.

To plate, place a generous amount of the sauce at the base of the plate, top with the chargrilled vegetables and garnish with chopped parsley and fresh basil.

This recipe is part of our Walled Garden Series – a celebration of seasonality and the produce grown in our walled garden. Watch the full recipe: