One thing I love making at this time of the year are gorgeous tasty sauces that can be served with the last of the winter vegetables. Romesco sauce is the fabulous Spanish sauce make from roasted sweet peppers, sun dried tomatoes and almonds. It is made piquant by the addition of Spanish sherry and hot by a hint of chilli. Parsnips, potatoes and sweet potatoes all make fantastic chips. Just peel and slice thinly, cut into wedges, or shave with a potato peeler. I find the OXO brand to be excellent for shaving just about any food. Preheat an oven to 200C. Place the vegetable shavings, slices or chips into a bowl and either dribble or spray with a little olive oil. Sprinkle with finely milled sea salt and mix together well. Roughly spread onto a baking tray – you might need to use more than one – and bake for between 20 minutes and half an hour. After 15 minutes set the oven timer for 5 minute intervals at which point you must check the oven. When you do have a pair of tongs handy to remove any chips, or crisps that are golden brown and crisp. Allow them to cool on a wire cooling rack.
