• 8 slices French bread, around 1inch thickness
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and crushed slightly
  • Sea salt
  • 2 tbsp basil pesto
  • 300g frozen peas, thawed and drained
  • A handful crushed mint leaves
  • 1 tbsp half fat crème fraiche (optional)
  • Squeeze lemon juice
  • 100g feta cheese
  • Black pepper
  • Paprika or cayenne pepper for decorating


  • Brush the bread with the olive oil, and then rub with the garlic and sea salt.
  • Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides. Spread a little pesto on each bruschetta.
  • Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche (if using), add a squeeze of lemon juice and stir in most of the feta cheese and season with sea salt and black pepper.
  • The pea mixture does not want to be completely smooth, it should have some texture.
  • Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.

Tip: This mixture is also lovely spooned over pan-fried chicken or salmon or used as a dip for crudities


Pea & Sun Dried Tomato BreadINGREDIENTS:

Dough Mixture:

  • 350g strong white flour or wholemeal bread flour
  • Sea salt
  • 2 tsp easy blend dried yeast
  • 2 tbsp rapeseed oil
  • 1 tsp sugar
  • 220ml lukewarm water
  • 1 beaten egg
  • Poppy seeds for top of bread rolls


  • 200g frozen peas
  • 1 tbsp rapeseed oil
  • 1 onion, peeled & finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 50g sun-dried tomatoes in oil, drained
  • 2 tbsp fresh basil, finely chopped
  • 50g grated Parmesan cheese
  • Sea salt and black pepper


  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Sift the flour, salt and yeast into a bowl, make a well in the centre and add the oil. Mix the sugar into the lukewarm water, pour the water into the well and mix into a dough, add a spot more water if there are any dry bits left in the bowl. Wipe the dough around the bowl. Knead the dough for 3 minutes until it starts to look shiny, place the dough back in the bowl and cover with cling film, leave it to rise to double the size, about 1 hour at room temperature.
  • Meanwhile prepare the pea filling, blanch the peas in boiling water, to soften them, drain well. Heat the oil in a frying pan and add the onion and cook for 5 minutes, until soft. Add the garlic, remove from the heat. Place the peas, onion mixture, sun-dried tomatoes, basil and Parmesan into a food processor, add a little sea salt and black pepper and blitz until you have a coarse mixture. Remove and cool.
  • On a floured work surface tip the dough back onto the surface and knead for a further minute. Divide into 8 pieces and shape into balls. Dust your rolling pin with the flour and roll each piece of dough out into a circle approximately 8cm in diameter. Finish stretching it with your hands, then place a dessert spoon of the filling into the centre of each circle. Bring the edges together and seal, roll the sealed edge downwards and shape into a round. Place on a greased baking tray, repeat until all the dough is used up. Brush the rolls with some beaten egg, sprinkle with poppy seeds and bake in the oven for 10 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Cool slightly and serve with butter – delicious!