For the Romesco sauce

200g red peppers

250g ripe tomatoes

50g blanched almonds

50g white bread (preferably stale)

½  head of garlic

1 tablespoon of sherry vinegar

1 teaspoon of smoked paprika

50ml Olive oil

Seasoning

For the cabbage

1 sweetheart or hispi cabbage

Extra virgin olive oil

To make the Romesco sauce

1. Pre-heat the oven(s) to 200°C
2. Place the blanched almonds on a baking sheet and roast in the hot oven until golden.  Remove from the oven and set aside.
3. Line a baking sheet with greaseproof paper. Cut the peppers in half and deseed them.  Lay them on the lined tray, cut side down.
4. Line another baking sheet with greaseproof paper. Place the tomatoes on the lined tray.  Wrap the garlic in foil and place on the tray.
5. Place both the trays in the hot oven (or in 2 separate ovens).  The peppers will take approximately 30 minutes to blacken and the tomatoes 40-45 minutes. (They may take slightly longer if cooked in the same oven).
6. Remove the peppers from the oven and remove any remaining stalk.  Peel the skin from the peppers (being careful not to burn your hands) and set the peppers aside.
7. Remove the tomatoes from the oven. Peel off the skin and set aside.
8. If the bread isn't stale, lightly toast to remove some of the moisture.  Tear up the bread into small pieces.
9. Place all of the ingredients, except the garlic, in a blender along with salt and pepper.
10. Peel the skin from 2 garlic cloves and add to the blender.
11. Blend the ingredients to the desired consistency.  Traditionally the sauce was made using a pestle and mortar, so I prefer to use the pulse setting on the blender, to give a slightly chunkier consistency.
12. Adjust the sauce to taste, either by adding more roasted garlic, sherry vinegar or seasoning.
13. The sauce is traditionally served at room temperature, although it can be served chilled and hot as well.

To make the cabbage

1. Remove any tough or damaged outer leaves from the cabbage.
2. Slice off a thin section of the bottom of the cabbage, being careful to retain the stalk.
3. Depending on the size of the cabbage, cut into quarters or sixths.
4. Bring a large, wide saucepan of salted water to the boil.
5. Carefully lay in the cabbage sections (you may need to do this in 2 batches) and blanch for 2-3 minutes, depending on the size of the sections.
6. Remove from the pan, being careful to keep the sections intact and let them drain.
7. Once the cabbage sections have dried, brush with olive oil.
8. Bring a griddle pan up to temperature and when it is hot, lay the cabbage sections on one side. After 3-4 minutes, flip onto the other side and then again onto the final side.

Serve with the Romesco sauce.