By Keith Floyd
This wonderful paste couldn’t be simpler to make — just throw the lot into a bowl and squish it all together. Or you could pop everything into a blender and whizz it for a few moments. Either way, it improves with a little ageing, so keep it overnight in the fridge.
A day later, spread it on to the sliced bread and cut into shapes — squares, fingers, triangles, rhomboids, whatever.