This is one of my perfect autumn breakfasts. And although I’m writing about it here, it’s hardly a recipe. More of a suggestion of how to assemble a pretty cracking piece of toast. Basically, spread some good sourdough toast thickly with tahini, layer on some thin (thin) slices of fresh apple, and then sprinkle it all with ground cinnamon and crunchy Maldon salt. Eat with a hot cup of coffee alongside and just wait – everything in the universe will align in that bite, and everything will feel good, and warm, and autumnally-suffused with spice. This is a simple dish, and as such, you will taste all the elements involved. That’s kind of the magic. You get the crunch from the bread, and the savoury pop from the snowy flakes of good salt (hello, Maldon, you delicious beast). The warm freshness of the apple balanced by the smooth nuttiness of the tahini. And then cinnamon wrapping it all in scent and spice. So, pay attention to what you use. Starting with the bread: I would …