Caprese Bruschetta and Serrano Crisps

Halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then chop into 2cm chunks. Trim the spring onions then slice thinly.

Halve, peel and slice the red onion as thinly as you can. Heat a drizzle of oil in a frying pan on medium-high heat. Add the red onion to the pan and fry, stirring frequently until softened, 6-8 mins. Add the sugar, water (see ingredients for both amounts), and half the balsamic vinegar, reduce the heat and simmer, stirring occasionally, 2-3 mins, until caramelised. Transfer the onions to a bowl. Wipe out your frying pan.

Return the frying pan to high heat. Add the serrano ham slices and cook until golden and crispy, 1-2 mins each side. Transfer to a plate lined with kitchen roll and set aside. Meanwhile, bake the ciabatta on the top shelf of the oven until golden and crispy, 4-5 mins.

Mix together the olive oil for the dressing (see ingredients list for amount) and remaining balsamic vinegar in a large bowl. Season with salt and pepper and mix together. Pop the tomatoes, avocado and spring onion into the bowl with the dressing. Add the rocket and toss to coat everything evenly.