Calcots

Method

Clean the calcots thoroughly under cold running water, removing any damaged outer layers but keeping the roots intact to hold them together during cooking. Heat a griddle or barbecue to high heat until smoking hot. Arrange the calcots directly on the grill and cook for 8-10 minutes, turning occasionally with tongs, until the outer layers are blackened and charred on all sides whilst the interior becomes soft and sweet. Remove from heat and wrap immediately in newspaper or place in a bowl covered with a cloth for 5 minutes to steam and loosen the charred skin. Peel away the blackened layers by hand over a plate, revealing the tender white flesh underneath. Arrange on a serving platter, drizzle generously with good quality olive oil, sprinkle with sea salt, and serve whilst still warm with romesco sauce for dipping.