Preheat the grill to its highest setting. Halve and deseed the red peppers, pressing them flat with the heel of your hand so they sit snugly on a large baking tray. Slide them under the hot grill for 8–10 minutes, until the skins blister and blacken in patches, and the flesh beneath has begun to soften.

Lift the peppers into a bowl and cover tightly with cling film, letting them steam in their own heat for 10–15 minutes; this will loosen the skins. While they sit, turn the oven to 160°C fan.

Scatter the flaked almonds over the now empty tray. Tear the bread into rough pieces and add them alongside. Roast for 8–10 minutes, turning once, until the almonds are lightly golden and the bread crisp at the edges. Keep an eye on them; they colour quickly.

When the peppers are cool enough to handle, gently peel away and discard the loosened skins. Tear the flesh into strips and place it in the jug of a blender with the garlic clove, Aleppo pepper and sherry vinegar.

Add the toasted almonds and bread, then pulse briefly to form a coarse paste. On a low speed, pour the extra-virgin olive oil in a thin, steady stream, allowing the sauce to thicken and turn glossy.

Taste and adjust if needed, then spoon into a jar or container. Cover and keep in the fridge for up to a week, bringing back to room temperature before serving so the oil loosens and the flavours open out.