Toast the Bread: Start by toasting your sourdough slices. You can use a toaster, place them under a hot grill for 2-3 minutes per side, or toast them in a dry frying pan over a medium heat. You're looking for a deep golden-brown colour and a very crisp surface.

Prepare the Avocado: While the bread is toasting, slice the avocado in half lengthwise and carefully remove the stone. Scoop the green flesh out with a spoon and place it into a medium-sized bowl.

Add Flavour: Immediately pour the fresh lime juice over the avocado in the bowl. This is crucial as the acid not only adds a zesty flavour but also stops the avocado from browning.

Mash to Perfection: Add the flaky sea salt, black pepper, and red chilli flakes to the bowl. Using a fork, gently mash the avocado against the sides of the bowl. What works best for me is leaving it a bit chunky rather than mashing it into a completely smooth puree; this gives the final dish a much better texture.

Taste and Adjust: Give the mashed avocado a quick taste. Does it need more salt? A little more lime? A bit more heat? Adjust the seasonings now until you're happy with the balance.

Assemble the Toast: Once the bread is toasted, place it on your plates. Drizzle each slice with a little of the extra virgin olive oil. This adds flavour and helps create a slight barrier to prevent the toast from becoming soggy too quickly.

Top and Serve: Spoon the avocado mixture generously over each slice of toast, spreading it all the way to the edges.

Finishing Touches: Finish with a final, light drizzle of extra virgin olive oil over the avocado. If you're using them, now is the time to sprinkle over your chosen toast toppings like fresh coriander, crumbled feta, or cherry tomatoes. Serve immediately and enjoy!