Tartines

Melt a spoonful of butter in a sauté pan until it foams. Sauté about mixed mushrooms, adding minced garlic cloves at the end, for a minute Season with salt and pepper. Deglaze with white wine and boil to evaporate. Stir through 2 large spoonfuls of crème fraîche. Scatter over some chopped parsley and add a squirt of lemon juice. Spoon onto tartine.

Seed the tomato, dice, and toss with a drizzle of the oil, shredded basil, salt and pepper. Spread the tapenade on the toasts and top with the tomato basil mix.

Boil a pot of water and salt it, as for pasta. Blanch the fava beans 1 minute, to loosen skins. Drain, and run under ice-cold water. Remove the skins and discard, keeping only the soft, bright, jade-green insides. Place in a bowl and mash with a drizzle of extra virgin olive oil, salt and pepper. Chop some fresh mint leaves and stir in. Spread each toast with chèvre and top with fava purée.

Heat the oven to 400F/200C. Slice a baguette into 1/8-inch slices. Brush lightly with olive oil on both sides and lay on a baking sheet. Toast in the oven until lightly golden, 3 to 5 minutes, depending on how crunchy you like them. Turn and finish the other side.