Using a fine grater, grate the rind from the lemon then juice the lemon and set aside.

Place peas, 3 mint leaves and water in a small saucepan and season with salt. Bring to a gentle simmer for 2 minutes or until peas are tender but still bright green. Drain, then add to a food processor with cold butter and blitz into a coarse puree. Season with 1 tablespoon of lemon juice.

Remove the buffalo mozzarella from the fridge roughly 1 hour before serving and drain. Slice the mozzarella into 8 slices and set aside.

Brush each slice of baguette with olive oil and toast on a hot chargrill pan. Cut the clove of garlic in half and rub the cut side over the toasted baguette.

Smear each slice of baguette with a tablespoon of smashed peas, then top with a slice of mozzarella and arrange on a serving board. Sprinkle the bruschetta with remaining mint leaves, lemon rind, extra virgin olive oil and a grinding of black pepper.