Recipes

1. Cut the avocado in half, remove the pit, and score the flesh in a crosshatch pattern with a knife.
2. Brush the cut side with olive oil and season with salt and pepper.
3. Heat a grill pan or skillet over medium-high heat.
4. Place the avocado halves face down on the hot pan. Grill for 2–3 minutes until lightly charred.
5. Remove from the pan and sprinkle with additional seasoning if desired.
6. Serve warm as a smoky side dish or appetiser.

In collaboration with @spicynoemie

‍

1 avocado

Olive oil (for brushing)

Salt and pepper (to taste)

Optional: chilli flakes or smoked paprika

1. Heat the barbecue or grilling pan. Cut the pepper into strips. In a bowl, toss pepper strips with 1 tablespoon of avocado oil. Grill the pepper strips on the barbecue or grilling pan for 3-4 minutes. Halve the tomatoes and chop the shallot into chunks.
2. Add the grilled pepper, tomato, shallot, garlic and parsley or coriander to a food processor or chopper and pulse or chop into a coarse salsa. Season the salsa with the lime juice, and 2 tablespoons of avocado oil and add chilli flakes, salt and pepper to your taste.
3. Halve the avocados, remove the pit and peel off the skin. Lightly brush the cut surfaces with 1 tablespoon of avocado oil.
4. Grill the avocados, cut side down, for 2-3 minutes on the barbecue. Serve the avocados with the grilled pepper salsa.

Recipe Tip

• Sprinkle some extra flat parsley or coriander over the grilled avocados.

4 avocados

1 red pepper

4 tbsp avocado oil

250 g cherry tomatoes

1 shallot

1 garlic clove

5 sprigs flat parsley or cilantro

1 tbsp lime juice

Dried chilli flakes (optional)

1. Put the spinach, onion, garlic, coriander (including the stalks), jalapeño pepper, lime juice and 140ml of the vegetable stock in a food processor and blend together until thoroughly combined into a sauce.
2. Heat a pot on medium heat with some olive oil. Sauté the uncooked basmati rice for ±5 minutes, then add the green sauce and stir it for a couple of minutes. Add the remaining 400ml of stock and bring to a boil. Then reduce the heat, cover and softly simmer, stirring occasionally, for ±15–20 minutes, until tender.
3. Serve warm but not hot, garnished with sliced avocado and toppings of your choice

200 g fresh spinach
1 onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 small bunch fresh coriander
1 jalapeño pepper, seeds removed
Juice of 1 lime
540 ml vegetable stock
Extra-virgin olive oil
300 g basmati rice
1 avocado, pit and skin removed, sliced

Toppings (optional):
100 g feta cheese, cress, edible flowers, mint, coriander leaves
Hot sauce or sweet chilli sauce, to taste

‍

1. Cut the unpeeled cucumber in half horizontally rather than lengthwise. Slowly push a carrot into the centre of each cucumber half, pushing out the seeds. Do this carefully to avoid breaking the cucumber and do it over a sink as it will be a little messy.
2. Once the carrots are inserted, cut the cucumber-carrot into 1.5 cm slices. Following the picture, poke some popsicle sticks into each pop and serve with your kids’ favourite guacamole, avocado spread (try avocado combined with yoghurt) or avocado hummus. If using, serve with cress and adults can sprinkle theirs with chilli flakes for a little extra kick.

1 cucumber
2 long carrots, trimmed and peeled
1 portion of your kid’s favorite guacamole,
avocado spread or avocado hummus.

To serve (optional): cress

‍

1. Mix together the ingredients for the mayonnaise, then cover it and refrigerate to let the flavours develop.
2. Toast the almond flakes in a dry frying pan over low heat until they are golden brown and release a fragrant aroma. Set aside.
3. To make the fries, cut the avocados in half, then slice them lengthways to make 5 fries per side, 20 in total.
4. Take 3 bowls and put the flour in one of the bowls, the eggs in another and the panko in a third.
5. Dipping the fries one at a time, first dredge them in flour, then the egg mixture followed by coating them in panko crumbs.
6. Pour 4 cm of vegetable oil into a frying pan and then heat it a slow, medium heat. Fry the avocado slices in batches, so there’s plenty of room in the pan, about 5 at a time. Fry for around 10-20 seconds on each side until golden brown, taking care to flip them gently.
7. Taste the wasabi mayonnaise and make any final adjustments to the seasoning. Serve the avocado fries while still piping hot with the mayonnaise, seasoning, almond flakes and some lime wedges.

Recipe tip:

• Instead of wasabi mayonnaise, try the spicy sriracha mayonnaise

25 g almond flakes
2 avocados, pits and skins removed
20 g all-purpose flour
2 free-range eggs, whisked
100g panko crumbs
Vegetable oil

For the wasabi mayonnaise:
4 tbsp. mayonnaise
2 tsp. wasabi paste
Juice and zest of ½ lime
Sea salt and pepper

To serve: lime wedges

‍

1. Cut the avocados in half, remove the pit and peel off the skin. Make 6 avocado roses.
2. Meanwhile, make the tahini cream by mixing all the ingredients together in a food processor to create a super creamy and silky spread, adding more water if necessary. If you don’t have a food processor, you can whisk this mixture by hand. The texture will not be as smooth but it will still be delicious.
3. Heat the olive oil in a 10-inch or 12-inch skillet over medium heat. Fry the bread slices until brown and crispy, flipping and cooking both sides. If it’s easier, you can pop them in the toaster instead.
4. Top the toasted bread with the avocado roses and tahini cream. If using, garnish with pomegranate seeds, basil cress and edible flowers.

3 avocados
6 thick slices of good-quality whole-wheat bread
Extra-virgin olive oil

To garnish (optional): pomegranate seeds, basil cress, edible flowers

For the tahini cream:
100 g tahini
Juice from ½ lemon
25 ml water
Optional: 1 garlic clove, peeled and grated
Sea salt and pepper
Chilli flakes to taste

‍

1. Heat a medium sized pan or skillet and add a generous glug of olive oil.
2. Add the cubed aubergines and cook over medium heat for 5–10 minutes, until soft and golden brown. Remove from pan.
3. Add some more oil to the pan and sauté the red onion until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the ras el hanout and chilli flakes and stir to combine everything together.
4. Add the aubergine back to the pan along with the coriander stalks (reserve the leaves for later) and fry it for 2 minutes. Add the tomatoes, ½ tin of water and balsamic vinegar. Bring it to a boil, then immediately reduce the heat and let it simmer for ±30 minutes, stirring occasionally, until the shakshuka sauce has the consistency of a pasta sauce.
5. Meanwhile, cut the avocado in half, remove the pit and the skin. Turn them into 2 roses, leaving a big hole in the middle in which you can fit the eggs.
6. Carefully place the avocado roses in the shakshuka sauce, making sure they touch or nearly touch the bottom of the pan. Crack an egg into each one and cook to your desired firmness (up to 10 minutes for hard yolk, 6 for a softer-set one).
7. While the eggs cook, combine the crumbled feta, grated ginger and lemon zest. Scatter the mixture over the shakshuka along with the chopped coriander leaves, the slices of jalapeño and sriracha sauce if you like it spicy and serve with sriracha sauce, warm pita or naan.

2 aubergines, cut into 1cm cubes
2 red onions, finely diced
4 garlic cloves, grated
1 tbsp. ras el hanout, or more to taste
½ tsp. chilli flakes (1 tsp. if you like it spicy) – leave this out if you’re cooking this for children
1 bunch of fresh coriander, leaves and stalks, roughly chopped
400 g can of whole peeled tomatoes (+ ½ can’s worth of water)
1 tbsp. balsamic vinegar
1 avocado
2 small free-range eggs
100 g feta cheese, crumbled
1 tsp. grated ginger
Zest of ½ lemon
Olive oil for frying

Optional: 1 jalapeño pepper sliced, sriracha sauce, omit if cooking for kids

To serve (optional): pita bread or homemade naan

‍

1. Dice the courgette into 1 cm cubes. Dice the onions into 1 cm pieces.
2. Cook the noodles according to the instructions on the package in plenty of salted water. Heat the oil for frying to 180ºC.
3. In a bowl, mix the flour, cornflour, ½ teaspoon of salt and about 200 ml of ice-cold water until the batter has the thickness of full-fat yoghurt. Do not overmix, it should be a little lumpy.
4. Halve the avocados, remove the stones and peel off the skin. Cut the avocado into wedges.
5. Dip the avocado wedges into the batter in 3-4 batches until coated and gently slide them into the hot oil. Fry the avocado for 2-3 minutes until crispy. Drain the avocado tempura on a paper towel and fry the next batch.
6. Meanwhile, heat a wok. Add the avocado oil. Stir fry the courgette and onion for 3 minutes.
7. Add the noodles, chilli sauce, and lime juice to the wok and stir fry for another minute.
8. Divide the noodles over 4 plates or bowls and add the avocado tempura. Garnish with coriander and sesame seeds. Serve with extra chilli sauce for dipping.

Recipe Tip

• Serve extra lime wedges with the avocado tempura

2 avocados

2 tbsp of avocado oil

1 courgette

3 red onions

300g noodles, e.g. udon noodles

Frying oil

125 g flour

25 g cornflour

6 tbsp Thai sweet chilli sauce + extra for dipping

Juice of 2 limes

8 coriander sprigs

1 teaspoon (black) sesame seeds

1. Cook the spaghetti according to the package instructions until al dente.
2. Meanwhile, halve the avocados, remove the pit, and peel off the skin. Cut the avocado into pieces. Place the avocado, garlic, and basil in a tall measuring cup.
3. Drain the spaghetti and return it to the pan, reserving a generous cup of the cooking water. Use the stick mixer to blend the avocado with enough cooking water until you have a smooth and creamy sauce.
4. Mix the avocado sauce with the spaghetti. Season with salt and pepper. Divide the spaghetti among 4 plates and grate the Parmesan cheese on top. Garnish with extra basil.

Recipe Tip

• Replace a portion of the pasta water with heavy cream for an extra creamy sauce.

400 g spaghetti

2 ripe avocados

1 clove of garlic

2 sprigs of basil

25 g Parmesan cheese

1. Cook the quinoa according to the instructions on the packet then let it cool.
2. Combine the ingredients for the mayonnaise together, then spoon it into one of the piping bags and put it in the fridge.
3. In a small bowl, mash 2 of the avocados
   until smooth. Add the lime zest and juice and season to taste. Add the quinoa to the avocado mixture and mix it together so the ingredients are well combined.
4. Spoon this mixture into the second piping bag. To assemble the wreath, choose 4 beautiful plates in a colour that will complement the green of the wreaths. Working with the piping bag containing the quinoa mixture, hover the piping tip just above the plate, making sure not to place the tip directly against the plates, and slowly pipe a wreath shape onto it. Repeat with the other 3 plates.
5. Use the melon baller to scoop out 4 avocado balls from the remaining avocado and make 4 small avocado stars with the cookie cutters.
6. Decorate your wreaths with the stars, balls, and other chosen toppings of your choice. Finally pipe a few dots of the mayonnaise on the wreath. Serve with extra mayonnaise on the side.

150 g quinoa, preferably tricolour
3 avocados, skins and pits removed
Zest and juice of 1 lime
Sea salt and pepper

To garnish (choose a few of your favourites):
Sweet pickled cocktail onions, samphire,
pomegranate seeds, baby basil, smoked
paprika, chilli flakes, nuts and seeds, cress, finely
chopped smoked salmon, prawns, trout caviar

For the ginger mayonnaise:
2 tbsp. of your favorite brand of mayonnaise
1 tbsp ginger syrup
2 tsp. curry powder
A pinch of turmeric

‍

1. Preheat the oven to 220ºC. Toss the pumpkin cubes with 2 tablespoons of avocado oil and spread them out over the baking sheet. Roast the pumpkin cubes in the preheated oven for about 20 minutes.
2. Finely chop the garlic and the leaves of 4 basil sprigs. Heat 2 tablespoons of avocado oil in a frying pan. Sauté the garlic with the finely chopped basil for 1 minute.
3. Add the passata and bring to a boil. Turn the heat down to low and simmer for 10 minutes.
4. Take the pumpkin cubes out of the oven. Lower the oven temperature to 200ºC.
5. Spoon a layer of tomato sauce into the ovenproof dish and cover with lasagna sheets. Add the roasted pumpkin cubes to the rest of the tomato sauce. Season with salt and pepper.
6. In the ovenproof dish, make more layers with the lasagna sheets and the pumpkin sauce. Finish with a layer of sauce. Tear the mozzarella into pieces and divide over the lasagna.
7. Bake the lasagna in the preheated oven for about 25 minutes until golden brown and done.
8. Halve the avocados, remove the stones and peel off the skin. Dice the avocado. Mix the avocado cubes with the lemon zest, the lemon juice and 4 tablespoons of avocado oil. Add chilli flakes to taste.
9. Take the lasagna out of the oven. Top with the marinated avocado and the leaves of the last 2 sprigs of basil.

Recipe Tip

• Top the lasagna with marinated avocado with some coarsely chopped and roasted hazelnuts for an extra autumnal touch.

2 avocados

8 tbsp avocado oil

800 g pumpkin, in 1 cm cubes

3 garlic cloves

6 basil sprigs

1.4 litre tomato passata

250 g lasagna sheets

1 mozzarella ball (125 g)

Zest and juice of 1 lemon

Dried chilli flakes, to taste

1. To make the yellow salsa, adding all the ingredients together into a food processor and pulse until the ingredients are thoroughly mixed but the salsa is still chunky. Season to taste and refrigerate for an hour or more to let the flavours develop. If you don’t have a food processor or blender, you can chop these ingredients finely by hand.
2. Heat a big cast iron or heavy-bottomed pan with a big glug of olive oil. Add the chopped onions, garlic and chilli, and sauté for 5 minutes until tender. Add the paprika, cumin and crushed fennel seeds and let it simmer for 10 minutes, until the onions are completely soft.
3. Add the chicken to the pan and pour over the barbecue sauce, ensuring the breasts are completely covered. Bring to a boil then reduce the heat. Cover the pan with a lid and let it simmer for 20 minutes, stirring it occasionally as well as turning the chicken breasts over a couple of times, until it’s completely cooked.
4. In the meanwhile, make the avonaise by blending all of the ingredients together in a bowl with a hand blender until everything is thoroughly combined. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
5. Remove the chicken from the pan and shred it into small pieces using two forks. Return to the pan with the sauce and stir well.
6. You can heat tacos two ways: on a plate in the microwave or wrapped in foil and placed under the grill. To serve, spoon the pulled chicken into the tacos, and top with the yellow salsa, avonaise, fresh coriander and, if using, grilled baby corn.

2 white onions, finely chopped
2 garlic cloves, peeled and grated
½ red chilli, chopped (more if you like it spicy)
1 tbsp. paprika
1 tbsp. cumin
1 tsp. fennel seeds, crushed
2 boneless chicken thighs (300-350g in total)
200 ml of your favourite homemade or store-bought barbecue sauce
Extra-virgin olive oil
6 mini soft tortillas

Optional: grilled baby corn

For the Avonaise:
1 avocado
4 tbsp. olive oil
2 tbsp. sushi vinegar
2 tsp. yellow mustard

For the yellow salsa:
250g yellow tomatoes
1 jalapeño pepper, chopped
1 white onion, chopped
1 garlic clove, grated
Juice and zest of 1 lime
1 tbsp. olive oil
1 bunch of fresh coriander, leaves and stalks roughly chopped, with extra for garnish

‍