Romesco’s more complex cousin. A base of roasted red peppers and walnuts are seasoned with Aleppo pepper, pomegranate molasses, cumin, lemon and tahini to make a savoury, sweet, smoky, kinda spicy flavour bomb of a dip.

How I like to use it : to add something hearty and rich to salads. When I eat lunch at home I often make a rough chopped salad using whatever veg I have in the fridge and serve it with a slice of toasted sourdough smeared with Muhammarra and it always tastes delicious and far more intentional than it actually is.

With vegetables. Grill any green vegetables and serve them on top of a bed of this for a perfectly punchy side dish.

With fish. Any white fish, grilled and seasoned with lemon juice, salt and pepper, served with muhammara makes a fabulous supper.

With tortilla chips / crackers / toasted pitta / carrot sticks as a dip.

If you can’t find Aleppo pepper Korean Chili Flakes are a fine substitute.