Preheat your oven to 200°C (fan 180°C). Place a large, ovenproof skillet or deep frying pan (about 25cm diameter) over a medium-high heat. Add the sunflower oil and let it shimmer—you'll see faint ripples across the surface.

Brown the mince: Add the minced beef and break it apart with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until the meat is no longer pink and you can hear a steady sizzle. Small bits will turn a deep brown at the edges, releasing a rich, savoury aroma. Drain off any excess fat, leaving about a tablespoon in the pan.

Sweat the aromatics: Tip in the chopped onion, garlic, and diced red pepper. Stir everything together and cook for 3–4 minutes. The onion will turn translucent and the pepper will soften—you'll smell a sweet, fragrant note rising from the pan. The sizzle should become gentler as the vegetables release moisture.

Build the sauce: Pour in the chopped tomatoes, tomato purée, beef stock, brown sugar, Worcestershire sauce, smoked paprika, and black pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a lively simmer—you'll see bubbles breaking across the entire surface. Let it bubble away for 5 minutes, stirring occasionally, until the sauce thickens and turns a deep brick-red colour. The smell will be sweet, tangy, and smoky.

Make the cornbread topping: While the sauce simmers, whisk together the cornmeal, flour, baking powder, and salt in a large bowl. In a separate jug, beat the egg with the buttermilk and the 60ml of sunflower oil. Pour the wet ingredients into the dry and stir until just combined—a few small lumps are fine. Fold in the grated cheddar cheese. The batter should be thick and spoonable, with a pale golden hue.

Assemble and bake: Remove the skillet from the heat. Dollop spoonfuls of the cornbread batter over the hot mince mixture, then gently spread it to the edges with the back of the spoon—it doesn't need to be perfectly even. Transfer the skillet to the preheated oven and bake for 18–20 minutes. The cornbread will puff up, turn a deep golden brown on top, and a skewer inserted into the centre should come out clean. You'll smell a toasty, buttery corn aroma filling your kitchen.

Rest before serving: Remove the skillet from the oven and let it sit on a wire rack for 5 minutes. This rest is crucial—it allows the cornbread to set and the saucy filling to settle, so every portion holds its shape when you scoop it out.