Kentishtowner Kitchen: Romesco Sauce – With Lamb or Eggs?

Romesco sauce is a staple round ours. It perks up a bit of pan-fried bream, is the perfect chaperone for chicken or lamb, and gives glossy glamour to an egg. Romesco originates from Tarragona, in Northeastern Spain, whose fishermen made it to eat with fish. It’s a simple – but slightly fiddly – concoction of …

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