Romesco Gazpacho & Grilled Cheese

Drain the peppers and add to a large blender. Pick the basil leaves, trim and roughly chop the cucumber. Reserve some basil leaves then add the rest of it to the peppers, with the cucumber, tomatoes, garlic, and almonds. Pour 70ml of olive oil and blend until smooth. Season with plenty of salt, pepper and lemon juice. Do this in batches if your blender isn’t large enough. Pour into a large bowl, cover and set in the fridge.

Coarsely grate or slice the cheddar into thin slabs. Spread the mustard onto 1 half of the bread and sprinkle with cheese, top with the remaining bread.

Pour 4 tbsp of oil into a large frying pan over medium heat. Cook the sandwiches until golden on both sides and the cheese has melted, 8-10 mins.

Meanwhile, in a small frying pan, add 20ml of olive oil and the 'nduja, place on medium heat. Once hot, add the 'nduja and cook for 2-3 mins. Remove from the heat.

Share the gazpacho into bowls, top with the nduja oil and reserved basil leaves. Serve with the grilled cheeses.