• salted butter 150g, melted
  • runny honey 50g
  • eggs 2 medium
  • buttermilk 250ml
  • fine polenta or cornmeal 150g
  • plain flour 150g
  • bicarbonate of soda 1 tsp
  • baking powder 1 tsp
  • fresh sage 1 tbsp
  • parmesan or vegetarian alternative 50g, finely grated
  • whole roasted red peppers 2 from a jar, diced


  • STEP 1
    Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.
  • STEP 2
    Whisk the melted butter, honey, eggs and buttermilk.
  • STEP 3
    In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.
  • STEP 4
    Pour the wet ingredients into the dry and briefly mix.
  • STEP 5
    Add the diced peppers and mix again until just combined – be careful not to overmix.
  • STEP 6
    If using a skillet or pan to bake, warm it on the hob until hot.
  • STEP 7
    Pour the batter into the pan or tin then carefully lift into the oven.
  • STEP 8
    Bake in a hot pan for 20 minutes or cold cake tins for 30-35 minutes, then use a skewer poked into the centre to check it’s cooked through.

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