Manchego-stuffed padrón peppers with romesco dip

Method

1. For the romesco, heat the oven to 180°C fan/gas 6. Tear the bread into small pieces, then put in a baking dish with the almonds and cook in the oven for 12 minutes or until lightly golden.
2. Meanwhile, cut the manchego into batons (around 0.5cm wide). Carefully slit open each pepper and break the end off a baton so it’s slightly shorter than the pepper. Each pepper will be a different length, so judge each one as you work. Stuff the cheese inside the peppers, using your thumb to ease them open.
3. Transfer the toasted breadcrumbs and almonds to a food processor, add the paprika and whizz into a coarse crumb. Remove 2 tbsp of the mix and set aside for serving, then add the garlic, red peppers, vinegar and salt to the processor. Whizz to create a coarse paste. With the motor running, gradually drizzle in the 50ml oil to loosen the dip slightly, then transfer to a serving dish and set aside.
4. Put a frying pan over a high heat and add the 2 tbsp oil. Once hot, add the stuffed peppers and cook, turning regularly, for 3-5 minutes or until blistered and glistening all over. Squeeze over the lemon juice, season with salt, then transfer to a serving dish. Sprinkle the peppers with the paprika crumb and serve with the romesco dip.