Lunchtime rolls around and I have the following at my disposal:
Seems like a no-brainer, so I put the foccacia into the oven to defrost for 5 or 10 mintes.
Half an hour later, I have half a foccacia crispbread (you can see it in the background of the photo).
Well, at least it’s not burnt, and sliced thinly the centre is still chewy and the edges crisp. I pod and blanch the broad beans and pop them out of their little grey skins. Half go into the fridge for tea, and half get ‘bashed’ in my mortar, Jamie Oliver-style, with salt, lemon juice, olive oil and a little grating of parmesan. I spread the St Chevrier on the thin foccacia slices, and top with the broad bean mush. It all turned out much better than those inauspicious beginnings.