Ingredients
- Glug of olive oil, plus a little more for drizzling
- 1 onion, peeled and sliced
- 1 red pepper
- 1 green pepper
- 1 yellow pepper, all deseeded and sliced
- 2 cloves of garlic, peeled and sliced
- 1tsp piment d’Espelette or smoked paprika
- 1tsp cumin powder
- 1 tin of chopped tomatoes
- 1 chicken or vegetable stock cube
- 1tbs honey
- Salt and pepper
- 2 brioche buns
- FOR THE QUICK GARLIC MAYO:
- 3tbs mayonnaise
- 1tbs olive oil
- Juice of half lemon
- 1 clove of garlic, crushed
- Fresh basil leaves
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.
