The makings of the

Blend the avocado with the zested lemon rind, olive oil and seasoning until smooth and whipped.

Add the Philly and pulse but do not over work.

Cook the peas in some simple salted water until soft and take out, season with salt and lemon juice then chop up coarsely.

Toast the baguette until very crispy.

Pipe (or spoon) the Philly avocado mix onto the baguette, scatter the peas over the top, add a twist of black pepper and then place the ham on top.