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A classic Spanish romesco sauce is made by combining nuts and roasted red peppers. Here, we add our own twist, roasting cherry tomatoes and chilli (in place of the red peppers) to create the base of this bold, full-bodied sauce. Drizzled over some earthy, charred leeks, this is a punchy tapas-inspired dish that screams of spring flavours. This recipe is also vegan, vegetarian, gluten-free and dairy-free, so keep it on file for fussy friends. See method
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