Baked avocado with stilton and walnut, tomato vinaigrette

Method

1. Place all the ingredients for the tomato vinaigrette into a saucepan. Bring to the boil, reduce the heat and simmer gently for 25-30 minutes.

2. Transfer the mixture to a blender and blend until smooth. Season with salt and freshly round black pepper.

3. Meanwhile, preheat the oven to 180C/gas 4. Mix the Stilton and walnuts together in a bowl.

4. Add the egg and breadcrumbs and stir to combine.

5. Add the cream and mix well.

6. Cut the avocados in half and remove the stone.

7. Divide the Stilton mixture evenly between the avocados. Bake for 15-20 minutes.

8. Spoon some tomato vinaigrette onto each of four starter plates and top with some dressed salad leaves. Place an avocado half onto each plate and serve at once.

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Ingredients

For the tomato vinaigrette

4 Tomatoes
1 tbsp tomato puree
1 tbsp tomato ketchup
4 Shallots, sliced
4 garlic cloves, sliced
1 tsp chopped Rosemary
1 tsp chopped Thyme
100ml white wine vinegar
300ml extra virgin olive oil
freshly ground salt and pepper

For the avocados

200g Stilton cheese
100g Walnuts, coarsely chopped
1 egg
50g breadcrumbs
100ml double cream
2 avocados

To serve

dressed salad leaves

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