For a delicious starter that never fails to impress, try this lovely bruschetta topped with fresh, colourful veggies.
To prepare the peppers, place on a foil-lined grill rack. Place under a hot grill and cook until the skin blackens. Transfer to a bowl, cover with clingfilm and leave to cool. Peel away the charred skin, discard seeds then cut into thin slices.
Brush the sourdough slices lightly with olive oil. Heat the griddle pan. When it's very hot, toast the bread on each side to make golden-brown grill marks.
To cook the mushrooms, heat a little oil in a non-stick pan and sauté until just golden.
Top each slice of sourdough with the cherry tomatoes, mushrooms and pepper slices. Drizzle with oil, scatter over small basil leaves and serve.
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