Heat a heavy bottomed pan - add olive oil and the shallots
Cook slowly for 3-4 minutes, and then add the red pepper, garlic and a pinch of dried thyme
Cook slowly for 20-25 minutes until tender, add a dash of sherry vinegar and set aside
Meanwhile preheat the grill and toast the baguette on one side
Plate a little red pepper marmalade on the non toasted side, followed by the chorizo and basil
Cover with grated Orkney cheddar and then toast until golden.