I have been obsessed with making romesco sauce all summer - it’s a Spanish sauce made with roasted peppers, tomatoes, almonds, bread and smoked paprika - and it’s amazing with steak or roast chicken. But I find it to be particularly delicious with roasted cruciferous vegetables, that’s your broccoli, brussel sprouts, cabbage and of course cauliflower. There is something about the slight bitterness of this family of vegetables with the sweet sharp sauce that makes both absolutely sing!

The flavour of nasturtium comes though with a pleasing aromatic, peppery punch in these swirls, which include both the leaves and the flowers

This recipe was a big hit at our Summer Solstice Supper Club in June 2021. It’s a vegetarian adaption of a recipe in the gloriously summery and brilliant cookbook, Taverna by Georgina Haydon.