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The Building Blocks of Flavour

with THOMASINA MIERS

Griddled leeks with romesco and toasted hazelnuts

Lesson 10 of 36

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About This Lesson

Romesco is a rich, smoky sauce from Catalonia which harnesses the sweet, charred flavours of roast tomatoes and garlic with nuts and chillies. A delicious sauce to accompany the leeks or any kind of char-grilled vegetable, including asparagus.

Your Instructor

Thomasina Miers

Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.

Tommi Miers OBE is an award-winning chef and food writer who puts sustainability at the core of her cooking. She cares deeply about where our food comes from, how it is grown and how its growth supports the soil, biodiversity and the planet. After winning BBC’s inaugural MasterChef she worked at Michelin-starred restaurant Petersham Nurseries Café, before going on to launch Wahaca restaurant group. She has written seven cookbooks and writes regularly for publications including The Times, Country Life and The Guardian, where her column for the last five years has focused on seasonal, simple but delicious food. She is an ambassador for the Soil Association, trustee of the charity Chefs in Schools and was awarded an OBE in 2019 for her services to the food industry.

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The Building Blocks of Flavour

About This Lesson

Thomasina Miers

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