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Recipe Collection

Charred Spring Onions with Romesco

Phoebe Pearson — 2021

This is such a simple dish, and perfect for when you’ve got mates coming round for dinner and you need something quick to impress.

The romesco is also great as a dipping sauce for other veg, with chips or even inside a burger!

Serves: 4

Prep time: 10 minutes
Cook time: 5 minutes

Photography: Phoebe Pearson
Styling: Megan Thomson

Season: Spring


1x 350g roasted red peppers jar, drained
200g blanched almonds
2 garlic cloves, peeled and finely chopped

1 tbsp sherry vinegar
2 tsp paprika
1 tsp cayenne
80-100ml extra virgin olive oil
2 bunches of spring onions


  1. Firstly heat up your griddle pan, then once smoking hot add the spring onions and cook for 1-2 min on each side or until charred and blackened then remove to a plate and keep aside.

  2. Next, add the drained peppers, blanched almonds, chopped garlic and spices to a high-speed blender and blitz until a paste forms.

  3. Empty into a bowl and stir through 80ml of olive oil. Season generously with salt and black pepper, adding a splash more olive oil if it’s looking too thick.

  4. Serve the charred spring onions with the romesco, using them to scoop the sauce and enjoy!

— about the author

Sonali Shah is a North London based food stylist, recipe developer and home economist, for both TV & film. In the last few years she has worked a variety of roles including cooking for Hollywood actors on film sets, as a private chef, as well as a development chef. She now focuses on food styling and recipe development, creating dishes both flavourful and beautiful.


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  1. Cathy says:

    Such an easy but impressive dish for a Friday night dinner with friends


— the pantry post.

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