Six weeks ago to the day, my day job came to an end. It was really the best thing to have happened – irrespective of these very troubling times. I needed a break- pure and simple – and I had great plans to dedicate much more time to Love The Kitchen. Instead I switched off my computer and had the nearest thing to a digital detox I have ever had (ok, not 100%, but as close as possible). Having spent 10+ hours a day glued to a desk for years, I just needed to stop and deal with everything else which had been on my back burner. I must have been in denial – there was so much to do, and the real win for me is that Marlini has managed to leave the ridiculously overpriced crap pit she was renting in London, and relocated all her kit and caboodle. The journey is not over as we still have a lot of stuff to sort, but our life is now all under one roof in our home in West Yorkshire. We continues to cook, create, and try and come up with our own variation of dishes we would have typically enjoyed in a restaurant pre-covid. This quick and simple Tomato Bruschetta with Chilli recipe is just one of them.
During the lock-down, I was really fortunate enough to have success with making sourdough bread (loaf 30 came out of the oven last night), and as I bake two loaves per week I was in need of more options to enjoy the sourdough with. Marlini had the excellent idea to make Bruschetta, and after a bit of tweaking this recipe was born. It should come as no surprise that the slight twist to the more classic recipe is the addition of chilli – it seems to be our signature….chilli with anything these day- applying a degree of heat to much of what we cook and enjoy to eat at home.
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