​I've developed this based on many variations of romesco pepper sauces I've eaten during my travels around Catalunya and the Balearic Islands, Spain. Traditional versions usually include breadcrumbs, but it works really well without, plus, I like to spice it up a bit with the jalapeño chilli peppers. Peppers and chillies contain a compound, capsaicin, which helps feed a certain gut bacteria called akkermansia which is connected with weight control. I use red peppers from a jar so it can be made in minutes, while still having lots of flavour, without hours of roasting peppers and peeling them. It tastes wonderful with grilled or roasted vegetables, meat, or fish.

• 2 red peppers in olive oil from a jar

• 1 medium tomato

• 1 clove of garlic peeled

• 2 jalapeño chilli peppers from a jar

• 1 tsp smoked paprika

• A glug of extra virgin olive oil

• 1 large tbs ground almonds

• ​Pinch of sea salt

Put the ingredients in a blender and pulse till smooth. Serve immediately. Or keep it in a container in the fridge for 2-3 days and use as needed.