Donal Skehan’s charred tenderstem with romesco sauce

5 July 2017 by
First published: 16 July 2017

This recipe by Donal Skehan – food writer, photographer and television presenter – is the perfect option for an extra-special weekend brunch. The romesco sauce recipe makes a generous amount – save leftovers in a jar in the fridge with some extra virgin olive oil on top of the sauce to seal its freshness. Seek out the best quality ricotta and sourdough bread you can find for this simple dish – it will make all the difference.


500g Tenderstem®

2tbsp olive oil

1tbsp butter

4tbsp flaked almonds, toasted

250g ricotta

4-6 slices sourdough bread, toasted

Sea salt

For the Romesco Sauce

50g blanched almonds, toasted

50g skinless hazelnuts, toasted

6 garlic cloves, peeled and roughly chopped

6tbsp extra virgin olive oil

2tbsp red wine vinegar

1tsp smoked paprika

1 slice of stale white bread, torn up (crusts are perfect)

½ red onion, peeled and roughly chopped

1 large tomato, peeled, deseeded and chopped

90g roasted red peppers from a jar

Good handful of flat-leaf parsley, finely chopped


Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.

Heat a large griddle pan over a medium heat. Brush the Tenderstem® with oil and butter and arrange across the base of the pan. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side until tender and each piece has deep char marks. If you would prefer your Tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.

Spread each slice of sourdough toast with ricotta and top with charred Tenderstem®, romesco sauce and toasted almonds.

Serve while the Tenderstem® is still warm.

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Donal Skehan’s charred tenderstem with smoky romesco sauce and roasted almonds
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