I love grilled vegetables, especially grilled broccoli. This method of cooking seems to concentrate the flavour of each vegetable. I crush a clove of garlic with some coarse salt with a pestle and mortar, and then add olive oil to make a garlicky oil with which to paint the vegetables.

Romesco Sauce originated in Tarragona, Cataluña and traditionally is served with fish, but can make a great dipping sauce for vegetables. It is slightly spicy, garlicky and almondy.

Per person

• 35 grams almonds
• 1 clove garlic
• olive oil
• 1/4 teaspoon sweet and sour smoked paprika
• 1 tablespoon chilli jam
• juice of 1/2 lemon
• 1 1/2 to 2 tablespoons vegetable stock or water

Lightly toast the almonds in a thick bottomed pan on a low heat, stirring from time to time until light golden. Remove to the bowl of a small food processor.

Finely chop the garlic and fry in olive oil until golden brown. Add to the almonds.

Whizz these until the almonds are finely chopped

Add the rest of the ingredients except the stock or water, only add a tablespoon of this and whizz the mix again until a thick mayonnaise consistency.

Add a little more stock or water if the consistency is too thick.