To make the crostini firstly slice the baguette into 5-8mm thin slices, I like to use granary baguette if available. Line a baking tray with baking paper and using a pastry brush lightly coat each side of the baguette slices with olive oil before placing on the tray. Bake these in a medium oven until light brown, or alternatively place on a griddle to brown. The crostini can be stored for several days in an airtight container.

To make the smoked mackerel crostini take the fillet of mackerel and using your hands firstly remove the skin then flake the flesh into a bowl, discarding the skin and any bones. Add the crème fraiche and lemon to the bowl and use a fork to combine thoroughly. Season well to taste before placing a teaspoon of the smoked mackerel on each crostini and garnish with pink peppercorns.

To make the apricot and goats cheese crostini firstly thinly slice the dried apricots and place in a small pan with half the water and the bay leaf. Bring the the boil then turn down so the liquid is simmering. Cook for 45 minutes to an hour adding more of the water when needed until the water had reduced and the apricots have become sticky. Remove the bay leaf and top each crostini with a small amount of the apricot mixture. Thinly slice the goats cheese and top each crostini with a small slice and garnish with fresh thyme. These crostini can be lightly grilled to melt the cheese before serving.