Grate the parmesan Speed 10/10 sec until fine. Tip out and set aside.

For the red pepper purée: Chop shallots and 3½ of the red peppers with 20 g olive oil 3 seconds/Speed 5, then cook 10 minutes/Varoma Temperature/Speed Spoon.

Purée 30 seconds/Speed 10 then measure out 325 ml in a jug. Set aside the rest for another use – it makes a good pasta sauce when seasoned well.

For the filling: Return the 325 ml red pepper purée to the TM bowl. Add seasoning, eggs, egg yolk and the reserved parmesan. Mix well at Speed 3 for a few seconds.q

Add the double cream and gently fold in with blades going at Speed 3 for a few seconds – don’t overdo the mixing otherwise the cream will split! Taste and adjust the seasoning if necessary. Transfer the mix to a jug ready to fill the dariole moulds later.

To assemble, steam and serve: Generously butter 6 to 8 dariole moulds (100 ml size). Spoon or pour the pepper mixture in, cover the dariols with aluminium foil and steam 15 minutes/Varoma Temperature/Speed Spoon or until the flans are set. Sprinkle with oil and grated parmesan to finish.