Spiced peppers and brioche bake

Serves: 4
Course: main
Cooking Time: 1 hr 15 mins
  • 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
  • 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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford