Anchovies and tomato-capsicum relish on rye toast

1. To make the toasts, trim the loaf of any crusts until you have a rectangular shape then cut the loaf into thin slices.

2. Add the oil, ghee, garlic and oregano in a frying pan and place over medium heat. Once hot and the garlic is fragrant, add the bread cubes and cook until crisp, about 45 seconds, then cook the other side until crisp. Remove from the pan and strain off excess oil on paper towel. While the toasts are still warm, smear with a generous dollop of butter and top with an anchovy and salt. Add a small teaspoon of relish to a few of the toasts for those who love the combination of salty, rich and sweet.

Recipes to cook the Good Food Guide trends at home (including gildas, pictured)