Name: Avocado canapés
Prep time: 20 min
Total time: 20 min
Yield: Makes 16 (8 of each flavour)
Ingredients: 2 ripe avocados stoned and peeled (medium); ½ lime juiced; 2 large ripe tomatoes (225g); 1 very small shallot quartered; few shakes Worcestershire sauce; 1 tsp tomato purée; 125g pack fresh crabmeat a mix of white and brown meat; 1 small shallot very finely chopped; 220g can kidney beans drained; 1 ½ tbsp finely chopped coriander; ½ tsp ground cumin; ½ lime juiced; sriracha to serve (optional); 4 tsp bio yogurt; smoked paprika to serve

For the avocado & tomato layers

2 ripe avocados
stoned and peeled (medium)
½ lime
juiced
2 large ripe tomatoes
(225g)
1 very small shallot
quartered
few shakes Worcestershire sauce
1 tsp tomato purée

For the crab verrines

125g pack fresh crabmeat
a mix of white and brown meat

For the Mexican verrines

1 small shallot
very finely chopped
220g can kidney beans
drained
1 ½ tbsp finely chopped coriander
½ tsp ground cumin
½ lime
juiced
sriracha
to serve (optional)
4 tsp bio yogurt
smoked paprika
to serve

Method

step 1
Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
step 2
For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
step 3
For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
step 4
Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.