Sabrina Ghayour makes broad bean and goats’ cheese bruschetta that is a Persian take on this classic Italian starter on Saturday Kitchen.

The ingredients are: 400g fresh broad beans, (about 300g when podded), 1 whole red chilli, 2 fat garlic cloves, finely chopped, 1 spring onion, thinly sliced, 1 lemon, zest and juice only, 1 tbsp dried oregano or 2 tbsp fresh chopped oregano, ½ loaf sourdough bread, sliced, 4 tbsp olive oil and 200g soft goats’ cheese.