Tuscan breakfast hash
Pan-fry diced potatoes with chopped shallots and sun-dried tomatoes. Season with salt and pepper. Finish with fresh chives and serve with fried or scrambled eggs.
Finely chop sun-dried tomatoes in a food processor. Roll half a 350-g package puff pastry into a 10-in. square. Spread with sun-dried tomatoes. Roll opposite edges toward the centre until they meet. Cut into 1/4-in. thick slices and arrange on a baking sheet. Bake at 400F until crisp, 13 to 15 min.
Purée with chickpeas, olive oil and lemon juice
Chop and bring to a boil with tomato juice, vegetable broth and cream. Purée in a blender. Serve with crusty bread.