- Serves: 4
- Cook Time: 12 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2 large ripe medium avocado
- juice of half a lemons
- 150 ml crème fraîche
- 70 g stilton cheese, crumbled
- 50 g breadcrumbs
- 50 g blanched flaked almonds
- 1 tbsp chopped parsley
- 2 tbsp olive oil
- freshly ground salt and black pepper
For the Caribbean coleslaw:
- 100 g mayonnaise
- 1 tbsp Worcestershire sauce
- 3-4 drops tabasco, or a pinch of cayenne pepper
- juice of 1 limes
- 1 red chilli, de-seeded and chopped
- 1 small white cabbage, cored and finely shredded
- 4 medium carrots, peeled and finely grated
- 1 bulb fennel, coarsely grated
- 1 bunch spring onion, chopped
- 1 bunch of chives, finely chopped
- 1 tbsp unrefined sugar
- sea salt, to taste
1. Preheat the oven to 200ºC/Gas 6. Halve each avocado, discarding the stones. Carefully peel the avocado halves. Cut a tiny slice off the base of each avocado half and lay each avocado, base side-down, on a baking sheet.
2. Brush the avocado halves with lemon juice. Fill the avocado cavities with crème fraiche.
3. Mix together the Stilton cheese, breadcrumbs, almonds, parsley and olive oil. Season with salt and freshly ground pepper.
4. Place a spoonful of the Stilton mixture on top of each avocado half and lightly spread the mixture so that the surface is covered.
5. Place the avocadoes in the oven and bake for 12-14 minutes, until the Stilton crust has started to turn golden-brown.
6. Meanwhile, make the Caribbean Coleslaw. Mix together the mayonnaise, Worcester sauce, lime juice, Tabasco and chopped chilli.
7. In a large bowl, toss together the cabbage, carrot, fennel and spring onion. Mix in the chopped chives (reserving a little for garnish).
8. Mix the cabbage mixture with the chilli mayonnaise. Season with the sugar and salt to taste. Sprinkle over the reserved chopped chives.
9. Serve the baked avocadoes warm from the oven with the Caribbean coleslaw on the side.
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