“This simple supper not only takes very little time to throw together but it is full of flavour with the fieriness of the chilli and ginger and the fruitiness of the olive oil. The perfect family supper.” Serves 4 Cooking time: 30mins 4 medium avocadoes 2 tsps of fresh ginger, peeled and finely grated 1-2 red chillies, deseeded and finely chopped 1 small clove garlic, crushed 100mls extra virgin olive oil 50g almonds, roughly chopped 500g fussili 3tbsp fresh coriander, roughly chopped Juice of 1 lime Salt and pepper
Preheat the oven to 180C Peel and cut the avocado into bite-size pieces. Squeeze a little lime juice over the avocado and season with salt and pepper. Mix the chilli, ginger, garlic and half the olive oil together. Bring a large saucepan of water to the boil and season the water with half a teaspoon of salt. Roast the flaked almonds on a tray until they are golden. Cook the pasta in the boiling water for 12 minutes, then drain. Toss the hot pasta with the ginger-chilli oil. Quickly add the hot almonds, avocado, coriander and the remaining oil. Squeeze over a little more lime juice and season with salt and pepper. Serve immediately. Recipe by restaurant owner Thomasina Miers winner of ‘MasterChef’ 2005. In celebration of the winter Hass avocado season.