Seafood bruschetta on Irish soda bread

Slice the soda farls into two even pieces and then cut into rounds with a 10cm cutter. Place on a tray ready for toasting.

Finely chop the white parts of the spring onion stalks, setting aside the top green bits. Heat a tablespoon of the butter in a large frying saucepan over a moderate heat, tip in the chopped onions, cover and fry for 1 minute until softened, but not browned.

Slice the remainder of the spring onions and set aside. Preheat the grill to high.

Add all the prawns, fish and mussels to the frying pan and turn the heat up to high. Fry for about a minute and then add the wine, the remaining spring onions and a little salt, to taste.

Cover and cook until the mussels are open (discard any that do not open) and then add the tomatoes, chives and the cream (if using), along with the remaining butter. Shake the saucepan gently to incorporate all the butter into the sauce.

Toast the soda farls on both sides under the preheated grill, and place one round in the centre of each of four warm plates. Spoon the fish, seafood and sauce generously over. Garnish with a few sprigs of chervil and serve.