Roasted red pepper & smoked chilli dip

Heat the grill to high and coat the peppers with 1 tbsp of the extra virgin olive oil; season. Grill, turning with tongs every 5 minutes, for 12-15 minutes until blistered and blackened, adding the garlic (unpeeled) for the final 5 minutes. Transfer the peppers to a bowl, cover and set aside for 10 minutes to cool.

Peel the peppers and slice thickly, discarding the cores and seeds but keeping a few tablespoons of the juices. Peel the garlic cloves.

Meanwhile, toast the blanched almonds in a dry frying pan over a medium heat for 2-3 minutes; tip onto a board and roughly chop. Transfer to a food processor with the peppers, juices and garlic, smoked chilli harissa and the remaining 3 tbsp extra virgin olive oil.

Whizz until smooth, season, then stir in the sherry vinegar. Transfer to a serving bowl and chill for at least 2 hours. Sprinkle over the Zaatar to serve.