Romesco sauce is a Pentire favourite. Originating in Catalonia, this recipe is aromatic, spicy and sweet. It’s a celebration of leeks cooked over a fire and of roasted red peppers. 

Pentire Adrift is the perfect pairing, the refreshing coastal botanicals cut through the gentle warmth of the dish. 

12 medium sized leeks

100g blanched almonds

100g blanched hazelnuts

Handful of toasted flaked almonds

1 tsp fennel seeds,  toasted and ground 

1 tsp coriander seeds,  toasted and ground  

1.5 tsp smoked paprika

2.5 handfuls of course breadcrumbs

2 garlic cloves, crushed 

200g roasted red peppers from a jar, drained

90ml extra virgin olive oil

Large splash of sherry vinegar

50g passata

2 big pinches of smoked sea salt 

Large pinch of black pepper

Charred Leeks

Allow the fire to die down before placing the leeks directly on the coals. The idea is to completely char the outside layers, leaving the insides to steam. They will take around 10 minutes and be sure to turn them regularly. Once they feel soft to touch remove them from the fire and leave to cool. 

Romesco Sauce

Preheat the oven to 200C/390F/gas 6.

Lay out the nuts on a baking tray and roast for 10 minutes, until they begin to colour. Toast the flaked almonds in a dry frying pan until golden, followed by the fennel and coriander seeds. Grind the seeds in pestle and mortar. Gently heat a little oil in the pan and fry the bread, until golden. Add the garlic, ground fennel seeds, ground coriander seeds and paprika, cook for a further minute, then remove from the heat and set aside. 

Combine the above in a food mixer with the peppers, remaining olive oil, vinegar, passata and blitz, you are aiming for a coarse consistency. Season with salt and pepper. Spread out the romesco on your chosen plate, lay the leeks on top and scatter with the toasted almonds.