Whipped ricotta, blueberry, fried rosemary and black pepper

In a food processor, blend together some ricotta and a pinch of salt, then, with the blades spinning on high speed, drizzle in some olive oil and blitz until the ricotta is smooth and creamy, about two minutes. Spread or pipe this goodness onto your toasts, top with a scatter of blueberries, a sprinkle of crisp-fried rosemary, an extra slug of olive oil and quite a bit of freshly cracked black pepper.

Anchovies on toast

Quite possibly the greatest toast of all time – a version of the Spanish tosta matrimonio. Take your toast, still warm from the grill, and spread it with a good layer of egg butter (see below). Have you heard the term “teeth butter”? It’s when you take a bite and your teeth leave a cast in the butter; that’s what I mean by a good layer: lots. On top, lay one salted anchovy and one boqueron, the white pickled anchovy, side by side in wedded harmony, then do it again. Season with a sprinkle of freshly cracked black pepper and a rasp of lemon zest and cut it into two fingers to serve.