Start on the mushroom and 'nduja bruschetta. Preheat the oven to 200ºC/gas mark 6. Heat the olive oil in a pan over medium heat. Add the onions and sweat for 2 to 3 minutes, then add the garlic and cook for a further 2 minutes

Add the 'nduja and cook for a further 2 minutes. The Calabrian 'nduja will melt and break down, releasing an intense red colour

Add the oyster and button mushrooms along with the salt and cook for 5-10 minutes until all the moisture has been cooked out and evaporated from the pan

While the mushrooms cook, brush the slices of bread with olive oil and toast in the oven for 4-5 minutes

Once it has cooked, place the mushroom mix on top of 4 slices of the toasted bread and add a teaspoon of crème fraiche on top of each piece to finish. The 4 remaining toasted slices will be for the next bruschetta recipe

For the goat's cheese and 'nduja bruschetta, set the oven to 160ºC/gas mark 3. Cut the peppers in half and remove the stalks, seeds and white membrane. Press the pepper halves flatly on a chopping board and, with a large chopping knife, slice into very thin strips

Place the strips of peppers on a baking tray and mix with a pinch of salt and pepper and sunflower oil. Place in the preheated oven 8 minutes, or until just soft

Add the 'nduja and spread over the surface of the ciabatta slices, then add the goat's cheese and finish with a small handful of peppers

Return to the oven for 1 minute to warm through and serve warm with the mushroom and 'nduja bruschetta