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I found a recipe for avocado toast in a Bon Appetit cleanse a while ago, and it quickly became my favorite snack, breakfast, or lunch. I adjusted the recipe a little to balance the tartness of the lemon with some honey. Make sure to allow your avocados to ripen, they should be just a little pliable when you give them a squeeze.

Avocado Toast

1/2 avocado, mashed

1/2 lemon juiced

2 tablespoons extra virgin olive oil

1 tasblespoon honey

1 pinch red pepper flakes

1 slice of bread, toasted

Combine the avocado, lemon, olive oil, honey and red pepper flakes. Add salt and pepper to taste. Spoon on the toast and enjoy!

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This dish is essentially the same as marinated fresh anchovies, so you can use whatever is available. Your fishmonger will most likely fillet them for you, but I did mine myself and it wasn’t that difficult — and I used the scraps for fish stock. They are nice and tangy and make a delicious start to a very rich meal.

Marinated Sardines

4 fresh sardines, filleted

1 cup white wine vinegar

1/2 cup extra virgin olive oil

chili flakes

1 teaspoon parsley, chopped

1 garlic clove, minced

8 crostini or toasts

Place the fillets in a baking dish and cover with vinegar. Let sit in the fridge for 4 hours. Drain the vinegar and add the olive oil, chili flakes, parsley, and garlic. Refrigerate for another 2 hours or more. Serve on toasts with a sprinkle of sea salt and a squirt of lemon over the top.

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