Anna Haugh served up a tasty vegan Spanish stew with spicy peppers on Saturday Kitchen.

The ingredients are: 50ml extra virgin olive oil, plus 2 tbsp to serve, 3 garlic cloves, thinly sliced, 1 banana shallot, thickly sliced, 1 long red pimento pepper, cut into batons, 1 tsp sweet smoked paprika, 1 tsp Espelette pepper, 200g very over-ripe plum tomatoes, chopped, 150ml vegetable stock, 30g pickled biquinho peppers, quartered, 30g yellow tomato currants and 30g basil leaves, torn.