Marcus Wareing served up a tasty focaccia loaf with garden herbs, honey, rhubarb, red onion and courgette on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are: 10g rosemary, leaves picked, 10g dill, fronds picked, 10g sage, leaves picked, 10g parsley, leaves picked, 60ml olive oil, plus extra for drizzling and greasing, 600g strong bread flour, plus extra for dusting, 2 tsp salt, 14g fast action dried yeast, 1 stick rhubarb, sliced into strips, 1 red onion, finely sliced, 1 courgette, peeled into ribbons, handful fresh herbs and edible flowers (such as parsley, sage, dill, nasturtiums or lavender) and 1 tbsp flaked sea salt.

To serve: honey, for drizzling, fresh figs (optional) and selection of cheeses (optional).

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.