Morning all, thank you for your comments, here are the recipes for the cornbread and soup I made yesterday.
The cornbread was adapted from this recipe , I had no buttermilk so used Greek yogurt thinned with a little milk. I didn't use fresh chilli or sweet pepper or chilli powder either, I put in a tsp of smoked paprika instead. Next time I will also sprinkle some extra grated cheese on the top when baking.
To make the soup, I chopped a large red onion and softened it in a little oil in a large saucepan. Skinned a bowlful of our homegrown tomatoes (probably about 15-20 tomatoes of varying sizes and shapes), roughly chopped them and added them to the pan. Also roughly chopped half a jar of small round red peppers and put them in, along with some fresh basil, a splash of balsamic vinegar, a tsp of sugar and sea salt/black pepper. Simmered for about 3/4 hour, then left it to cool. This morning I've whizzed it up with my stick blender thingy, when I heat it up for lunch I'll add a splash of cream.
That reminds me, I need to get a new stick blender.....mine, which was a supermarket cheapo value one bought years ago, is now giving up the ghost, it makes a terrible racket after about a minute of use. Had a quick look on the Argos website.....they mostly come with various attachments - duh, I just want a stick blender for soups, I don't want all the fancy extras that will never get used and will just clutter up the cupboard gathering dust!!