Name: Avocado canapés
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Ingredients for - Avocado canapés

1. 2 ripe avocados , stoned and peeled (medium)

2. ½ lime , juiced

3. 2 large ripe tomatoes (225g)

4. 1 very small shallot , quartered

5. few shakes Worcestershire sauce

6. 1 tsp tomato purée

7. 125g pack fresh crabmeat , a mix of white and brown meat

8. 1 small shallot , very finely chopped

9. 220g can kidney beans , drained

10. 1 ½ tbsp finely chopped coriander

11. ½ tsp ground cumin

12. ½ lime , juiced

13. sriracha , to serve (optional)

14. 4 tsp bio yogurt

15. smoked paprika , to serve

How to cook deliciously - Avocado canapés

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.