Phyllo cups

Heat the oil in a pot. Add the onions, red pepper and chillies and fry until golden brown. Now add the garlic. Cook for 1 minute.

Add the tomatoes and simmer on medium heat for 10 minutes.

Add the Glenryck Pilchards in Six Gun Grill Seasoned Sauce and simmer for 3 minutes.

Take a sheet of phyllo pastry and place on a working surface.

Brush with some melted butter and place another sheet of pastry on top.

Cut into squares. Taking 2 squares, place the one on top of the other and press into the muffin pan.

Spoon 2 tbsp of mixture into the pastry.

Whisk the eggs and cream together and top each cup with 1 tbsp of egg mixture.

Bake at 180°C for 30 minutes.