Add the potatoes into a saucepan full of water. Season generously with salt and place on medium-high heat. Boil for 10-15 mins until tender. Drain then drizzle with 1 tbsp of oil.

Place a frying pan over medium-high heat. Once hot, drizzle in some olive oil and add the sausages, fry until cooked through, 10-15 mins.

Meanwhile, drain the roasted peppers and add into a blender with the smoked almonds and sweet paprika. Blend until smooth. Season with salt and pepper.

Pick the dill and parsley, discarding the stalks. Chop the tomatoes and sausages into bite-sized chunks, add to a bowl with the potatoes, herbs, and lemon zest, toss together. Drizzle with some oil and season with salt, pepper and lemon juice.

Spread the romesco onto a platter or plates, top with the herby potato salad. Dollop the soured cream and finish with crispy onions and a good crack of black pepper.