Serving amount:
  • 1 ATLAS romesco sauce
  • 1 asparagus bunch
  • 1 lemon
  • 4 Dutch cream potatoes
  • 1 snow peas bag
  • 1 mixed tomato pack
  • 2 garlic cloves*
  • 1 thyme bunch*
  • 1 parsley bunch*

Pantry staples: Salt, olive oil 

Allergens: Garlic, wheat, gluten, onion, nuts (almond) 

Specialised equipment: Lined baking tray 

Chef's note: Hailing from the Catalonia region of Spain, romesco sauce is typically made from roasted tomatoes, roasted garlic, toasted almonds, olive oil and capsicum. There are many variations that use different ingredients and have different consistencies. 

* Garlic, thyme, spring onion and parsley are to be split across other dishes so please read each recipe carefully. 


1. Prepare the hasselback potatoes

Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Wash the potatoes. If the potatoes are large, cut them in half. Place them cut side down on a chopping board then cut 3mm slits evenly through the skin, about 3/4 of the way through, leaving the bottom intact. You can use chop sticks as a guide to help you not cut all the way though the potato. 

2. Roast the hasselback potatoes

Place the potatoes on a lined baking tray and sprinkle them with olive oil and salt. Cook in the preheated oven for 25-30 minutes or until the potatoes are golden and soft. 

3. Prepare the remaining ingredients 

Meanwhile, wash the remaining vegetables. Cut the tomatoes in half. Trim the ends of the snow peas. Mince 1 clove of garlic* per 2 people. Finely slice 1 garlic clove per 2 people. Zest and juice the lemon. Finely chop 2 tablespoons of parsley leaves* per person. Thinly slice 1 spring onion* per 2 people. Pick 1 teaspoon of thyme leaves* per 2 people. 

4. Make the gremolata 

Combine the lemon zest, parsley, minced garlic, 2 teaspoons of olive oil per person, lemon juice to taste and a pinch of salt. You want the gremolata to be zesty and salty. Taste and add more lemon juice or salt if you like. If you want a looser consistency, add a little more olive oil. 

5. Cook the tomato 

Combine the tomatoes, thyme, olive oil, sliced garlic and salt. Place on a lined baking tray and cook in the oven for 3 minutes or until softened. Try and time this when the potatoes are nearly done so everything can be served warm. 

6. Cook the snow peas

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the snow peas and cook for 2 minutes until softened and slightly charred. 

7. To serve 

Divide the romesco sauce between serving plates. Top with the snow peas, hasselback potatoes, tomatoes, gremolata and spring onion.