AN AVOCADO A DAY INSPIRING RECIPES


Once only served with prawns and Marie Rose sauce as a 70s starter, the avocado has become a staple of many people’s shopping baskets, widely considered to be something of a super food. The UK is now the second-largest market for avocados in Europe, with over 6,000 being sold every hour.


But other than smashing them on toast with eggs for a power breakfast, what do you do with them? A new, free cook book from the World Avocado Organisation called Avocados in Bloom offers a whole host of recipes meaning you could eat them every day for a month without ever repeating a dish.


With tips on how to pick the perfect avocado, this cookbook makes fun and fine dining accessible to everyone from seasoned chefs to beginners. Featuring the recipes of Collette Dike, the book is also a guide to preparing and plating Michelin-worthy dishes at home. We share a couple of recipes that would be sure to wow your friends but the full book can be downloaded on https://issuu.com/avocado-fruit-of-life/docs/afl_avocados_in_bloom_


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INGREDIENTS


50g samphire, finely chopped 100g cucumber, diced A few fresh sprigs of coriander, finely chopped Juice of ½ lemon, and wedges for serving ¼ red chilli, finely chopped, more to taste 12 empty and cleaned oyster shells Extra-virgin olive oil 1 avocado Sea salt and pepper 125g wakame or seaweed salad, rehydrated To garnish: cress To serve: crushed ice


METHOD


Combine the samphire, cucumber, coriander and lemon juice together in a small bowl. Season to taste and stir in the chopped chilli.


Divide the wakame evenly into the 12 shells.


Cut the avocado in half, remove the pit and use the melon baller to make 12 avocado ‘pearls’ in total, 6 per half.


Divide the samphire and cucumber mixture between the 12 oyster shells, then top each oyster with an avocado pearl.


Drizzle with a little olive oil, garnish with cress and serve the oysters immediately on crushed ice, with extra lemon wedges on the side.


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WINING & DINING RECIPE S TO TRY AT HOME


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