There are always weekends spent moping around the house, wondering how your epic hunger coincides with a Mother Hubbard state of cupboard affairs.

And then there are the ones where everything lines up extremely nicely. Blake and Lex had given me a jar of their home-made tomato relish the week before and I had some crusty bread that was going to cross over into that rock-hard stage of dental pain and general inedibility if I didn’t use it soon.

So I made some breakfast bruschetta with the relish, adding some parmesan shavings, pine nuts, a greedy extra lug of olive oil and some shreds of baby spinach.

The relish was really the main star – the chilli was an unexpected scissorkick of flavour, as was the tart hit of vinegar.

If you’re in a condiment-making mood, you can create this relish by finding Blake’s recipe in the Save FBi cookbook (which you can download here, in exchange for a voluntary donation to the station.

Otherwise, you can wait until Blake (hopefully) opens his cafe in Berlin (one day).