Sage, honey and roasted red pepper cornbread

Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.

Whisk the melted butter, honey, eggs and buttermilk.

In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.

Pour the wet ingredients into the dry and briefly mix.

Add the diced peppers and mix again until just combined – be careful not to overmix.

If using a skillet or pan to bake, warm it on the hob until hot.

Pour the batter into the pan or tin then carefully lift into the oven.

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.