Oysters on the Half Shell with Avocado Pearls

FOIE GUAC ‘CRÈME DE LA CRÈME’

This versatile crème can be used in many ways but is particularly special when spread across a beautiful platter with toppings, as pictured. Once you’ve made it, you’ll find it becomes your go-to for parties.

INGREDIENTS

1 avocado, pit and skin removed 4 tbsp. mayonnaise 50g coconut oil Juice and zest of 1/2 lemon

EQUIPMENT NEEDED

Food processor or blender

METHOD

1 To make the crème, combine all the ingredients except for the toppings in a food processor and pulse until completely smooth, scraping downs the sides as you go. Season to taste, then refrigerate it for at least 3 hours to let the flavors infuse and for the mixture to set. 1 small shallot , finely chopped Sea salt and pepper Toppings (optional): pomegranate seeds, rose petals, chilli flakes, baby basil, poppy seeds, pumpkin seeds, extra-virgin olive oil, cress

2 Serve this spread on toast, in sandwiches, as a dip or table butter during meals. If you wish, you can serve it spread out on a plate with the toppings of your choice, as per the photo.

SERVES 2-4