One dish that did catch my eye, however, was this lovely broad bean and smoked goats cheese bruschetta.
Shortly after I watched the program, I found myself standing in front of the Artisan Smokehouse market stall, and was able to buy some smoked goats cheese. I knew the bruschetta could become a reality.
I couldn't get fresh, local broad beans, and I don't like frozen ones, so I made it with frozen peas instead. I toasted slices of sourdough, then rubbed them with a clove of garlic and drizzled with a little olive oil. I piled on my pea puree and topped it with crumbles of the lovely smoked cheese. A grinding of black pepper and lunch was ready.