Bruschetta made with warm sourdough is a great way to start a meal.
You need to taste the flame in the bread; the easiest way to achieve this is with a well-seasoned cast-iron griddle pan, but you also get fantastic results over a barbecue or an open fire.

Make this when you can get hold of Irish tomatoes grown for flavour, which – with very little work – can transport you to the Mediterranean.

Serves 6–8

  • For the broad bean bruschetta
  • 500g frozen broad beans
  • extra virgin olive oil, for drizzling
  • 3 tbsp freshly grated Parmesan
  • 1 fresh mint sprig, leaves stripped
  • and finely chopped
  • pinch of dried chilli flakes
  • For the tomato and basil bruschetta
  • 300g vine-ripened Irish tomatoes
  • 1 fresh basil sprig
  • 1 small sourdough loaf
  • 1 garlic clove, halved
  • sea salt and freshly ground black
  • pepper

To make the broad bean topping, cook the beans in a pan of boiling salted water for 4–5 minutes until tender. Drain and refresh under cold running water and slip the beans out of their skins.

Put in a bowl and drizzle with a little olive oil, then roughly mash and fold in the Parmesan, mint and chilli flakes. Season to taste. This can be done a few hours in advance and kept covered with cling film at room temperature. For the tomato topping, cut the tomatoes into chunky pieces and season to taste. Tear in the basil and add another drizzle of olive oil. Heat a griddle pan over a high heat until smoking. Meanwhile, cut the sourdough loaf into thick slices, approximately 1.5cm, discarding the ends.

Add the slices of bread to the pan in batches and cook for 1–2 minutes on each side until lightly charred. As soon as they are done, rub with the garlic and drizzle lightly with olive oil. Spoon the two different toppings on the bruschetta when ready to serve and arrange on a platter – the two different colours will look fantastic.

Beetroot & Hazelnut Salad with Whipped Goat's Cheese

A classic combination that looks sophisticated but is so easy to make, this is perfect for anyone who is growing their own herbs – there’s something incredibly satisfying about being able to say they came from your own garden.

Serves 6

  • 200g soft goat’s cheese
  • 75g cream cheese
  • finely grated rind of 1 lemon
  • 4 tbsp extra virgin olive oil
  • 100g whole hazelnuts
  • 100g raw baby beetroots (a striped
  • variety, if possible)
  • 4 cooked beetroots
  • 50g mixed soft herbs, such as
  • parsley, chives, dill, mint, basil or
  • chervil
  • 3 tbsp white-wine vinegar
  • 1 tbsp raw Irish honey
  • sea salt and freshly ground black
  • pepper

Put the goat’s cheese, cream cheese and lemon rind in a bowl with one tablespoon of the olive oil and a pinch of salt. Beat with an electric whisk until light and fluffy.

Cover and chill for up to 24 hours. Heat a non-stick frying pan over a medium heat and toast the hazelnuts for a few minutes, tossing occasionally to ensure they cook evenly. Tip out, leave to cool and then rub off the skins and roughly chop. Peel the raw beetroots and cut into wafer-thin slices – a mandolin is perfect if you have one. Put the beetroots in a bowl with another tablespoon of oil and a little seasoning. Cut the cooked beetroot into 1cm cubes.

Pick the leaves from the herbs; if using chives, cut into 3cm lengths and add to the beetroot. Whisk the rest of the olive oil with the vinegar and honey, and season to taste. Arrange the raw beetroot slices overlapping on small plates and add a quenelle of the goat’s cheese mixture to each one. Toss the cooked beetroot and herbs in the dressing and scatter around the plates. Finish with the hazelnuts to serve.