Method
- Heat the oven to 190C, gas 5. Put the chorizo on a baking tray lined with foil and cook for 15 minutes, turning halfway.
- Mash the avocados with the Tabasco, lemon juice and some salt and pepper. Stir in the spring onions and coriander, and set aside.
- Toast the bread then top each with the avocado mixture, slice the chorizo and divide between the slices. Put the manchego slices on top then drizzle with a little oil.
Ingredients
- 190g pack cooking chorizo
- 2 avocados, peeled and stoned
- a few dashes of Tabasco
- juice of ½ lemon
- 2 spring onions, fnely sliced
- a small handful of coriander leaves, finely chopped 4 large slices of sourdough bread
- 100g manchego cheese, cut into thin triangles
- a drizzle of extra virgin olive oil
-
Raspberry madeleinesThese petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
-
Why is there a ban on avocados and what percentage of avocados are from Mexico?
A hefty 80% of avocados sold in the United States are imported from Mexico, making this a pretty big deal
-
Pesto eggs, TikTok's new viral dish, will be your go-to brunch this summer
Pesto eggs? TikTok users really do think of everything!
-
Victoria Beckham's 'odd' dietary requests at Spanish wedding revealed
The British fashion designer and former Spice Girl apparently asked for the 'whole menu' of the Seville reception to be changed
