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Pasta and green marrow frittata

30 minutes

Baked chicken with chicory and verjuice

50 minutes

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30 minutes

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1½ hours

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15 minutes

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Steamed greens and fish fillets with avo mayo

15 minutes

Spiced roasted butternut with prawn and basmati filling

40 minutes

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Chilli and lemon dressed crunchy salad with serrano ham roses

Baguettes with avocado, mature cheddar and potato straws

8 minutes

Baguettes with avocado, mature cheddar and potato straws

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 8 minutes

Ingredients

2 large baguettes, sliced into 3 lengthways
2 T olive oil, for drizzling
3 ripe avocados, peeled, stoned and halved
3 T fresh parsley, roughly chopped
sea salt and freshly ground black pepper, to taste
1 x 280 block six-months-matured
farmhouse Cheddar
1 x 400 g jar mild pickled onions, halved
2 x 75 g packets salted potato stick crisps

Method

1. Preheat the oven to 200ºC.

2. Place the sliced baguette on baking trays and drizzle lightly with olive oil. Bake for 8 minutes, or until crisp and golden.

3. Add the avocado halves to a large bowl and mash with the fresh parsley, lemon juice and seasoning.

4. Spread a generous layer of smashed avocado onto the lower layer of each baguette and top with the next slice of baguette.

5. Run a vegetable peeler along the side of the block of Cheddar to create thin slivers of cheese.

6. Add a good amount to the next layer of each baguette and top with the picked onion.

7. Finally, top with salted potato stick crisps and the last slices of crispy baguette.

Cook’s tips: Serve with a ramekin of chunky chutney for dipping. Or toss together a few crisp greens with a sweet mustard vinaigrette and serve alongside your indulgent cheese-and-onion sandwich.
Per serving: 3067.6 kJ, 20.6 g protein, 38.6 g fat, 77.7 g carbs

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Baguettes with avocado, mature cheddar and potato straws

Baguettes with avocado, mature cheddar and potato straws

Ingredients

Method