John Torode and Lisa Faulkner served up tasty crab and roasted tomato bruschetta with broad bean salad on John and Lisa’s Weekend Kitchen.

The ingredients roasted tomatoes are: 24 cherry tomatoes, halved , Olive oil, Sea salt and black pepper.

For the Crab Pate: 400g of fresh crab meat, white and brown , 1 lemon , 1 red chilli, deseeded and finely chopped , Handful of parsley, chopped , 2 heaped tsp cream cheese , 2 heaped tsp creamed horseradish , Sea salt and black pepper , 1 baguette, sliced into 6, 1 garlic clove, peeled , Worcester sauce, splash and Olive oil.

For the Broad bean salad: 100g fresh or frozen broad beans & peas , 1 small shallot, finely sliced , Handful of flat leaf parsley, chopped , 1 tbsp Dijon mustard , 150ml olive oil, 50ml vinegar , Worcester sauce and ½ tsp creamed horseradish.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.