1 hispi cabbage, quartered
3 garlic cloves
1 garlic clove, chopped
1 tbsp roughly chopped fresh flatleaf parsley
2 red peppers, left whole
1 shallot, diced
1 anchovy fillet, chopped
100g/3½oz blanched almonds
salt and freshly ground black pepper
50–100ml/2–3½fl oz olive oil
3 tbsp olive oil
2 tbsp olive oil
1–2 tsp sherry vinegar
1 tsp smoked paprika
1–2 tbsp red pepper or tomato purée
4 slices pancetta