Chicken, prosciutto and avocado fingers

In a pot with 2 litres of cold water put a sliced leek, 50g of peeled and sliced ginger, the juice and peel of a lemon, 3 crushed garlic cloves and 80ml of red wine vinegar. Bring to the boil and then simmer for 5 minutes. Drop in 2 skinned chicken breasts and turn off the heat. When cool enough, place overnight in the fridge.

Prepare the fingers by cutting focaccia, or sliced bread, into 5cm by 6cm rectangles. Brush with a little extra virgin olive oil and place in a preheated 180C oven for 6-8 minutes.

For the topping 

Make the topping in these proportions: peel and cut up a ripe, but still slightly firm, avocado into small (5mm) cubes. Add a tomato, chopped into 5mm cubes, and a couple of sprigs of chopped parsley. Drain and slice the chicken breasts in thin pieces to fit the fingers and add to the mix. Splash with a little extra virgin olive oil, season with salt and pepper and mix well.

Place some of the mixture on each toast, crumble some crisp-fried prosciutto on top and serve.