Heat the oven to 200C/180C fan/gas 6. Put all the potatoes and peppers on a large baking tray, drizzle them with the olive oil and season with salt and pepper. Scatter over the chilli flakes and turn everything over to coat in the oil.

Roast in the oven for 40 mins, until the potatoes are cooked and golden brown around the edges.

Whisk the cream with the eggs and season well with salt and pepper. Crumble the feta into the mixture and add half of the torn basil leaves.

Tip the vegetables and any oil left in the baking tray into a large non-stick frying pan set over a low heat. Pour the egg mixture over the top and shake the pan gently so that it sits in an even layer. Scatter the grated cheddar evenly over the top.

Cook over a low heat without stirring for 8-10 mins until the frittata begins to set around the sides and the base. While it is setting, heat the grill.

Put the frittata under the hot grill and cook for 3-4 mins until the top sets and turns golden. Remove from the heat and set aside for 5 mins to firm up, then scatter with the remaining basil leaves. Serve hot or cold. If you are making in advance, allow the frittata to cool completely. It will keep chilled in foil or reusable wrapping for up to 3 days. Listen to the podcast and bonus cook-along episodes wherever you get your podcasts.