Broad Bean and Asparagus Bruschetta

Delicious mash-up of freshly cooked and skinned broad beans and asparagus, whazzed (technical term there) in the mini-chopper with mint, olive oil, salt and pepper, and a squirt of lemon juice to taste.  Spread on char-grilled slices of ciabatta, brushed with garlic-flavoured olive oil.  We served this with a cocktail called 'Mexican Mockingbird' (Tequila - Mockingbird.  Geddit?!), a delicious, if unlikely, blend of Tequila, Creme de Menthe, lime juice and soda in a tall glass with lots of ice.  This preceded a lemony, garlicky spatchcock roast chicken, and the meal was rounded off by the Strawberry Rhubarb Cake.  Delish!

Asparagus and Pesto Bruschetta

I know. More asparagus, but we can't stop eating it at this time of year. This was a great starter - crisp little slices of ciabatta, topped with a little home-made pesto, pieces of chargrilled asparagus and fresh Parmesan. These were a wonderful accompaniment to our Vin d'Orange which was served over ice and topped up with a little tonic.

Broad Bean and Dill Hummus [#112]

Scrummy and easy spread, which uses the unskinned beans, saving the faff of having to peel them. Served with bruschetta made from Gail's wonderful Potato and Rosemary sourdough (available via Ocado). Plenty of leftovers of both to take into work tomorrow.