1 avocado 300g tin of raspberries in juice 3 tsp sugar 1 tsp white wine vinegar
Method
Drain the raspberries, reserving 3 tbsp of the juice. Add the sugar to the raspberries and reserved juice and whizz in a blender. Now push the mixture through a sieve to get rid of the pips. Put into a small saucepan, bring to the boil and boil for 1 minute. Leave to cool.
Just before serving, peel the avocado, remove the stone and cut into slices. Mix the cider vinegar into the raspberry mixture and spoon onto plates. Arrange slices of the avocado in a fan on the vinaigrette and serve. Yum!
ONION BHAJI
Ingredients
4oz gram flour 2 onions, chopped 1 tsp fresh coriander, chopped ½ tsp turmeric 1 to 2 chillis (to taste), de-seeded and chopped pinch salt ¼ pint water
Method
Mix all the ingredients except the water together, then add the water gradually until you have a thick batter (you may not need to use it all).
Deep fry in batches for 2-3 minutes, until golden brown.