Cod brandade glazed with red peppers

Ingredients (Serves 2)

• 200g/7oz fresh raw cod fillet, skinned and flaked
• 8-10 fresh basil leaves, torn
• 1 clove garlic, peeled and chopped
• 1 tbsp olive oil
• Lemon juice
• 100g/4oz hot mashed potato
• 25ml/1fl oz double cream
• 15g/1⁄2oz unsalted butter
• 1⁄2 tsp freshly grated nutmeg
• 1 red pepper, stalk removed,
• halved and deseeded
• 1 bay leaf
• 2 sprigs fresh thyme, stalks removed
• Salt and freshly ground black pepper
• Pinch of caster sugar
• 2 tbsp water
• 2 slices Cheddar cheese
• Pinch of paprika
• 1 baguette to serve

Preheat the oven to 180°C, 350°F,

Gas 4. In a pestle and mortar, pound to a paste the cod, basil, garlic, 1 tsp of the olive oil and a dash of lemon juice. Transfer the paste to a bowl, add the mash, cream, butter and nutmeg and beat to combine. Set aside.

Heat the remaining olive oil in an ovenproof frying pan with a lid and, when hot, add the red pepper, bay leaf, thyme, seasoning and sugar.

After 3-4 minutes, once the pepper has browned slightly, add the water, put the pan lid on to keep the steam in and cook in the oven for 2 minutes.

Remove the pepper from the oven and fill each half with the fish paste.

Cover with a thin slice of cheese and sprinkle with paprika. Return to the hot oven and bake for a further 12 minutes. When ready, serve immediately with a baguette halved lengthways, toasted under a hot grill.