Spiced peppers and brioche bake

1 Put the olive oil into a pot, then add the onion, peppers and garlic.

2 Cook covered over a low heat for 10 minutes, until the peppers start to soften, then add the piment d’Espelette or smoked paprika and cumin.

3 Continue to cook gently for another few minutes, then add the tomatoes, crumbled stock cube and honey. The stock cube will dissolve in the tomatoes.

4 Season and bring to a gentle simmer for five more minutes until it starts to thicken, then transfer to a casserole dish.

5 Tear the brioche into chunks, then stud them into the top of the pepper mixture. Drizzle with a little olive oil. At this point you can put it in the fridge until later or even the next day.

6 To cook, set the oven to 180 degrees. Bake for 25 minutes until golden and crisp.

7 To make the garlic mayo, whisk all the ingredients together. Serve on top of the bake with some torn fresh basil.