Rouille

• ½ red pepper, de-seeded (optional)
• ½–1 chilli, de-seeded and chopped
• 2–4 garlic cloves, crushed

If you are using the red pepper, blanch it in boiling water for a few minutes and drain. Chop roughly and place in a mortar or food processor with the chilli, garlic and saffron. Pound or blend to a paste. Soak the bread in water and squeeze dry. Add the bread and egg yolks and some salt to the mortar or processor. Pound or blend until all the ingredients are blended. Whisk or blend in the oil,