Roasted Jerusalem artichokes with Romesco sauce Author: Ian and Gwen Young Serves: 4-6 Ingredients 75g blanched almonds, toasted 25g whole hazelnuts, roasted and skinned ½ head roasted garlic 2 red peppers, roasted and skinned ¼ tsp smoked paprika ½ tsp paprika 1 dried chilli, crumbled ½ tsp dried mint 1 tsp red wine vinegar good