Roasted Jersey Royal Potato & Chorizo Skewers with Romesco Sauce

**Roast Vegetables:** Preheat oven to 200°C (400°F). Halve or quarter the Jersey Royal potatoes. Toss with 1 tbsp olive oil, salt, and pepper.

**Prepare the Skewers:** Thread the Jersey Royals and chorizo slices onto skewers, alternating between the two.

**Roast the Skewers:** Place the skewers on a baking sheet lined with parchment paper. Drizzle with the melted Jersey butter (or olive oil if dairy-free). Roast for 25-30 minutes, or until the potatoes are tender and golden brown, and the chorizo is cooked through. Turn halfway through to ensure even cooking.

**Prepare Romesco Sauce:** While the skewers are roasting, prepare the Romesco sauce. Roast the red pepper, tomatoes and garlic cloves for approximately 30-40 minutes, until charred and soft. Once cooled slightly, peel the skin from the pepper and tomatoes, and add all vegetables to a blender or food processor, discarding the tomato and pepper seeds.

**Blend Romesco Sauce:** Add the toasted almonds, sherry vinegar, smoked paprika, 1 tbsp olive oil, and salt and pepper to the blender. Blend until smooth, adding breadcrumbs if necessary for added thickness. Taste and adjust seasoning as needed.

**Serve:** Remove the skewers from the oven. Drizzle generously with the Romesco sauce. Garnish with fresh parsley.