Chorizo, avocado & lime on toast

There are few dishes that are not improved by the intense smoky flavour of chorizo. We slice and fry it lightly until it is crisp and the paprika-stained juices are released. When avocados are at their peak, their flesh should be creamy with a slightly nutty edge, but in our opinion they need to be perked up a bit with a shake of Tabasco, a squeeze of lime and a tickle of salt just to tease out their flavour.