Recipes – Vegetables

Ingredients

• 2 large ripe avocados.
• 2 large egg yolks.
• 30g–50g Parmigiano Reggiano or Pecorino Romano, freshly grated (avoid pre-shredded packs which often contain anti-caking agents).
• Juice of 1 lemon (to prevent browning and add brightness).
• 2 garlic cloves, minced.
• 100g–150g pancetta or thick-cut bacon (ensure it is traditionally cured without nitrates or chemical preservatives if strictly avoiding UPF)
• Salt and freshly ground black pepper.
• optional – a handful of fresh basil and/or 150g cherry tomatoes.

Method

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the packet instructions. Save roughly 250ml of the starchy pasta water before draining.
2. While the pasta cooks, sauté the pancetta in a dry pan over medium-high heat for 5–7 minutes until golden and crispy. Remove from the heat and set aside.
3. In a food processor or blender, combine the avocado flesh, egg yolks, lemon juice, minced garlic, and grated cheese. Blitz until completely smooth.
4. Slowly add about 60ml–100ml of the hot saved, pasta water to the blender while pulsing. This creates a silky, pourable sauce without the need for processed creams.
5. Return the drained pasta to the warm pan (off the heat). Pour the avocado mixture over the pasta and toss thoroughly. The residual heat from the pasta will “cook” the egg yolks into a creamy sauce without scrambling them.
6. If the sauce is too thick, add a little more reserved pasta water. Stir in the crispy pancetta (and optional tomatoes/basil). Season generously with black pepper and serve immediately.

Ingredients

• Homemade bread (or UPF free)
• 1 medium (ripe) avocado
• 5ml Extra virgin olive oil (approx. 1 tsp) (gives a more ‘buttery’ feel and helps to stop the avocado browning)
• 5ml Fresh lemon or lime juice
• Pinch Sea salt and cracked black pepper
• 1g Red pepper flakes for heat (optional)
• 1 egg (optional)

Method

1. Slice your homemade bread and toast until golden and firm.
2. Scoop the avocado flesh into a bowl. Add the citrus juice, olive oil, salt, and pepper.
3. Mash with a fork until it reaches your preferred texture—smooth or chunky.
4. Spread the mixture generously over the warm toast. Top with red pepper flakes or a poached egg as preferred.

Ingredients

• 2 large ripe avocados
• 25g–30g fresh Basil
• 3 large cloves garlic, peeled and crushed
• 30ml fresh lemon juice
• 60ml–120ml extra virgin olive oil 
• 50g toasted pine nuts or walnuts
• 1 tsp sea salt (or to taste)
• ¼ tsp freshly ground black pepper
• 50g Parmesan (Optional), finely grated (ensure it is traditional block Parmesan to avoid UPF anti-caking agents)

Method

1.  Lightly toast pine nuts or walnuts in a dry pan over medium heat for 2–3 minutes until fragrant and golden. Let them cool before blending.
2. Place the avocado flesh, fresh basil leaves, toasted nuts, garlic, lemon juice, salt, and pepper into a food processor or high-speed blender.
3. Pulse until the ingredients are finely chopped.
4. With the motor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired creamy consistency.
5. If using Parmesan, pulse it in at the very end to maintain a bit of texture.
6. Serve Immediately, avocado pesto turns brown quickly. Use it immediately over pasta or as a dip. If storing, place in an airtight container and press a layer of cling film directly onto the surface to block air. 

Ingredients

• 2 large ripe avocados
• 1 small crisp apple
• 2 cloves garlic, minced or finely grated
• 30g walnuts roughly chopped (or nuts of your choice)
• 1tbsp lemon or lime juice to prevent browning
• 2 tsp extra virgin olive oil (optional)
• sea salt and freshly ground black pepper to taste
• small handful raisins or currants roughly chopped (optional). To sweeten the dish and add a chewy element.

Method

1. Place your chopped nuts in a dry pan over medium heat. Toast for 1–2 minutes until fragrant and golden, then set aside to cool.
2. Halve the avocados, remove the stones, and scoop the flesh into a bowl. Add the citrus juice immediately and mash with a fork until you reach your desired consistency (chunky or smooth). Save the avocado skins to stuff.
3. Grate the apple (keep the skin on for extra fibre). Fold into the avocado mash.
4. Stir in the minced garlic, toasted nuts, olive oil (if using) and chopped raisins (if using).
5. Season with sea salt and black pepper. Stir well to combine all the flavours.

Ingredients

• 3 large Ripe Avocados
• 1 medium Tomato, finely diced
• ½ small Red or White Onion (approx. 40g), finely diced
• 1–2 Fresh Limes, juiced (approx. 30–45ml)
• 1 Fresh Chilli (Serrano or Jalapeño), deseeded and finely chopped
• 15g Fresh Coriander, chopped
• 1 Garlic Clove, minced (optional)
• 3g Sea Salt (approx. ½ tsp)

Method

1. In a bowl, combine the finely diced onion, minced chilli, garlic (if using), and a pinch of the salt.
2. Halve the avocados, remove the pits, and scoop the flesh into the bowl.
3. Use a fork or potato masher to mash the avocado until it reaches your desired consistency (chunky or smooth).
4. Gently fold in the diced tomatoes, chopped coriander, and lime juice.
5. Stir in the remaining salt and taste. Add more lime juice or salt as needed to balance the flavours.
6. Serve immediately.
7. If storing; to prevent browning, use an airtight container and sprinkle a little lemon juice or lime juice over the surface and cover with a layer of cling film or a reusable beeswax wrap before sealing the container. store in the fridge.