I told you about that stash of extra avocados I accidentally bought. Well I peeled a couple of them tonight (they were perfect) and mashed them up roughly with a fork. I added a good squeeze of lime juice, a small pinch of chilli flakes and some salt and pepper and mixed it all up. I set that aside for an hour. Then I took a good handful of some particularly nice cherry toms (I bought them in M&S and tried to ignore the fact that they were almost certainly grown in the plasticos in Almería province in Spain), chopped them into little pieces and put them in a bowl with a little bit of my very finest Tuscan extra virgin olive oil and a pinch of salt.

Next, I took a few slices of panna Pugliese, a lovely, elastic, gluten-rich toasting bread from Puglia (you can buy it in Waitrose). You could use a good ciabatta instead. While the grill was heating, I basted, very slightly, each slice with a garlicky olive oil of my own making (easy - just smash a garlic clove with your fist and soak it in a few glugs of olive oil for a bit). Grill the toast on one side, flip then baste the other side and grill again. Cut the toast into pick-uppable pieces and top some with the avo mix and the rest with the tomato mix. Sprinkle a bit of chopped cilantro or parsley (I used parsley out of my garden) on the avo toasts and, optional, some baby basil leaves on the tomato toasts. An extra drizzle of your best olive oil on the tomato toasts is a sine qua non.

I'll tell you what. This is SO easy. The whole thing took me twenty minutes (and I've never done it before). It's food fit for a king, it fills you up, it goes great with any wine of a Friday night and it's vegan to boot!