Romesco

Charred whole over vine wood and dipped by the handful. The sauce is the point.

The nut is the body and the thickener. Without it the sauce is only soup.

Firm white flesh carries a heavy sauce that would flatten anything flakier.

Roasted pepper sweetness against gamy fat, with vinegar keeping order.

Crushed and roasted, then coated. Bread in the sauce meets starch on the tray.

Grilled shellfish sweetness over roasted pepper sweetness; nut fat binds it.

Two charred vegetables from one fire. Escalivada logic, then pounded down.

Soft-boiled halves under gravel; the yolk thins the sauce as you eat it.

Roasted brassica goes nutty and the sauce is nut fat. They read as one thing.

Smoked paprika and charred tentacle share phenols. The almond softens both.

Nut, char and dried chilli. Picada and mole are one recipe, aimed differently.

Roast pepper and ripe berry both run green-to-jammy. Vinegar joins them up.