Toast the Bread: Place your sourdough slices in a toaster and toast until they are golden brown and firm to the touch. Alternatively, you can toast them in a hot, dry griddle pan for 2-3 minutes per side. A good, solid toast is essential so it doesn't become soggy.

Add a Hint of Garlic: Once the toast is hot, immediately take the peeled garlic clove and rub its cut side all over the surface of one side of each slice. The heat from the toast will melt the garlic slightly, infusing it with a wonderful, subtle flavour. This is a small step that makes a big impact.

Prepare the Avocado: Cut the avocados in half, remove the stones, and scoop the flesh into a medium bowl.

Mash Gently: Using a fork, gently mash the avocado against the side of the bowl. Aim for a chunky, rustic texture, not a smooth paste. What works best for me is to press down a few times and then stir, leaving plenty of larger pieces intact.

Add the Flavour: Add the fresh lime juice, chopped coriander, diced red onion, sea salt, and black pepper to the bowl with the avocado.

Mix to Combine: Gently fold everything together until just combined. Be careful not to overmix. Have a quick taste and adjust the seasoning if needed – it might need another pinch of salt or a little more lime.

Assemble the Toast: Divide the avocado mixture evenly between the two slices of garlic-rubbed toast. Use the back of a spoon to spread it all the way to the edges.

Garnish and Serve: Drizzle with a little extra virgin olive oil if you like, and sprinkle with a few red pepper flakes for a touch of warmth and an extra pinch of sea salt. Serve immediately.