English Asparagus, Salsa Romesco & Leafy Lemon Aioli

Preheat oven to 170°C /Gas Mark 4 and line a tray with baking paper. Chop the pepper, remove the seeds and slice into large strips

Wash the baby plum tomatoes and add to the tray alongside the pepper. Add the crushed garlic clove and chopped shallot. Tear the focaccia and place onto the tray

Drizzle all ingredients with the olive oil followed by the red wine vinegar. Add the hazelnuts, a pinch of sea salt and, finally, sprinkle on the smoked paprika. Toss all ingredients together and place into the oven for 40—45 mins

Once ready, tip the contents of the tray into a blender. Blitz everything together (apart from the skin of the garlic clove) to form a coarse texture, adding more oil and red wine vinegar if required. Season to taste with sea salt and black pepper. Serve or store for up to 7 days in the fridge.

To prepare the lemon aioli, place the egg yolks into a bowl. Add the mustard, whisk and beat in a tbsp of oil to form an emulsion. Continue to whisk, adding the rest of the oil until thick and glossy in consistency

Add the lemon juice and the crushed garlic. Season with sea salt (if required). Serve or store for up to 3-5 days in the fridge

To prepare the asparagus, cut (approx.) 1-2cm off the base of the spears. Bring a pan of salted water (I.5 ltr of water to 1 tbsp of sea salt) to just below the boil. Simmer the asparagus just below the boil for 2mins followed by 1min on the boil until tender but still firm

Plate as shown and serve with the choice of both dips.