Roast 100g whole blanched almonds and 50g hazelnuts on a baking sheet at 180c for about 15 minutes (till lightly toasted). Place in a food processor (or mortar).

Meanwhile take 4 dried noras peppers* and ½ dried guindilla pepper*, break open and remove the seeds. Crumble a bit more into a bowl and cover with a little boiling water. Once soft, transfer the peppers to the food processor. Reserve the liquid.

Next, fry 3 whole garlic cloves (peeled) in 3-6 tbs olive oil (depending on your concerns about your waistline!) till lightly browned. Transfer the cloves to the food processor. Fry 50g stale white bread, cut into small cubes, in the remaining oil. Transfer the bread to the food processor.

Add 150g roasted piquillo peppers (I get mine from a jar) to the food processor and pulse until you get a coarse paste. Add the olive oil from the pan, 2 tbs sherry or red wine vinegar, 1tsp tomato puree, a large pinch of saffron infused in a little hot water (add both), some sea salt and 1 tsp sweet smoked paprika. Pulse again. Add a little of the dried pepper water to thin the sauce a little (it should still be quite thick).

Serve with roasted chicken (as in the photo above along with steamed kale and roasted lemons), grilled fish or lamb, or spread on country-style bread with crumbled feta cheese to make a sandwich.

*Substitutions: The noras pepper is sweet and mild so you could also use the passilla ancho Mexican dried chili instead (or failing that, some mild sweet paprika). To substitute for the guindilla pepper you could use the gaujillo Mexican dried chili or 1 small regular dried hot chili.