Name: Broad bean, pea and lemon ricotta bruschetta
Prep time: 10 min
Cook time: 20 min
Ingredients: 200 g broad beans (weight after removing from pod); 100 g frozen peas; 1 tsp extra virgin olive oil (plus extra for drizzling); 8 mint leaves (roughly chopped); 8 slices sour dough bread; 200 g ricotta; 1 lemon (zested)

Welcome to our new home! Bear with us while we add the finishing touches. If you spot an issue, please tell us

Sliced bread topped with creamy cheese, chopped green peas, herbs, and purple edible flowers arranged on a wooden board, with books visible in the background.

British inspired recipes Canapés

Vegetarian

Use the form below to sign in or click here to become a Society member – it’s FREE to join!