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Fussili with Avocado, Chilli, Coriander and Toasted Almonds

This recipe for Fussili with Avocado, Chilli, Coriander and Toasted Almonds comes from Thomasina Miers and has been reproduced courtesy of

Thomasina Miers
Thomasina Miers at
Aldeburgh Food Festival

Many Brits avoid avocados because they wrongly believe them to be a bad ‘fatty’ food. But it is time to dispel those myths - because in reality they contain ‘healthy’ monounsaturated fats that actually help to lower cholesterol levels.

The fruits also contain the protein tryptophan, which boosts levels of serotonin, the chemical in the brain that promotes good mood, happiness and a sense of wellbeing. That is not to mention the high content of Vitamin E, antioxidants and other oils for great physical health inside and out. It explains why they’re used as a very healthy alternative to butter in Chile!

With the first Avocado Week 2009 upon us (19th to 25th October), why not take advantage of this nutritious fruit with a quick and easy avocado recipe.

In celebration of Avocado Week, winner of MasterChef 2005 and restaurant owner Thomasina Miers has developed an exciting range of delicious avocado recipes suitable for breakfast, lunch and dinner.

Cooking notes on avocados

  • Avocados should be eaten when they are soft.
  • Check when you are buying them for ripeness by gently squeezing them at the tips – they should yield a little to the pressure of your fingers.
  • They are often sold before they are ripe so if you want to eat them quickly store them in a brown paper bag with a banana somewhere warm. The enzymes in the banana will make the avocados ripen much more quickly.
  • On no accounts keep them in the fridge. A window sill that gets some sunshine or an airing cupboard is ideal.

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"This simple supper not only takes very little time to throw together but it is full of flavour with the fieriness of the chilli and ginger and the fruitiness of the olive oil. The perfect family supper."

Ingredients for Fussili with Avocado, Chilli, Coriander and Toasted Almonds

4 medium avocadoes
2 tsps of fresh ginger, peeled and finely grated
1 - 2 red chillies, deseeded and finely chopped
1 small clove garlic, crushed
100mls extra virgin olive oil
50g almonds, roughly chopped
500g fussili
3tbsp fresh coriander, roughly chopped
Juice of 1 lime
Salt and pepper

How to make Fussili with Avocado, Chilli, Coriander and Toasted Almonds

  • Preheat the oven to 180°C

  • Peel and cut the avocado into bite-size pieces.
  • Squeeze a little lime juice over the avocado and season with salt and pepper.
  • Mix the chilli, ginger, garlic and half the olive oil together.

  • Bring a large saucepan of water to the boil and season the water with half a teaspoon of salt.
  • Roast the flaked almonds on a tray until they are golden.
  • Cook the pasta in the boiling water for 12 minutes, then drain.
  • Toss the hot pasta with the ginger-chilli oil.
  • Quickly add the hot almonds, avocado, coriander and the remaining oil.
  • Squeeze over a little more lime juice and season with salt and pepper.
  • Serve immediately.

Serves 4