Kate Humble served up a tasty courgette, artichoke and semi-dried tomato panzanella with burrata cheese on Escape To the Farm.

The ingredients are: Juice and zest of 1 medium unwaxed lemon, 2tbsp capers, 200g stale crusty bread such as ciabatta 2 medium courgettes, 200g jarred chargrilled artichokes, drained of their oil, roughly chopped if necessary, 100g drained semi-dried/sunblushed tomatoes, small handful of mint leaves, handful of basil leaves, 1 whole burrata, roughly 150g extra virgin olive oil, sea salt and freshly ground black pepper.

Kate’s book titled: A Year of Living Simply: The joys of a life less complicated is available from Amazon now.