People are going mad for avocados. So what're we gonna do? I'm gonna give you five
recipes that hero this bad boy. So, first up, my Mexican breakfast wraps
with silken omelette, avocado, and chilli sauce. Brilliant for a breakfast, brunch
or lunch. Just slice up some tomatoes. Salt, pepper, coriander leaves and lime.
A few fresh chilies. The avocado. Some wheat tortillas. Reheat these. I've got a little
plancha here. Pan on a medium high heat. Eggs. We're gonna add spring onions.
Manchego cheese. Grate about a heaped tablespoon. Six eggs. Tablespoon of oil.
And just a little bit of butter. In we go with the eggs.
Lovely little sheets in here. So, literally- I'm going to take it off the
heat, now because I'm reading the temperature. In with the spring onions.
Look, look at the texture. That's what we want. Let's plate one up. Look at that. The homemade chili sauce
comes out. Just with a little manchego over the top. Absolutely gorgeous. Don't go buying
the guacamole in the tubs. No, no, no, no. Let me show you how to make a proper
guacamole. So slice up two spring onions, then I'm
gonna get a ripe avocado and I'm just gonna squeeze it, all out.
We need a nice ripe tomato.
So we're gonna cut all this up. We season it with salt, pepper, and of course chili.
Make it as hot, or not hot, as you like.
I've got lime here. Just squeeze the lime in there.
Take some coriander, and just slice it up.
Now that's a guacamole.
Next up me and my mate Michael Stevens are gonna show you how to make the most amazing green sauce
with avocado, in a beautiful chicken wrap. You're gonna love it.
Two layer of the plastic stuff. Chicken breasts.
Fold this over, just smash it out about a centimetre thick.
Olive oil, never on the griddle pan. Put a little bit of
seasoning, salt and pepper. I can use the glad wrap without touching the chicken.
And then I'm going to just pop that on to here. So, I'm gonna go in with a
little bit of salt, a little bit of pepper and you can put just a little bit of oil,
just on the chicken. Yeah. Alright, and you can turn that brother and I'm gonna go
for some quarters of tomatoes. I've got some old fashioned cress. Avocado.
Just count to ten. We're then gonna load up with some lettuce, shoots, tomatoes, the
chicken, a little bit of avocado, a little bit of spring onion and then it's
v sauce time. Yeah, yeah. I'm gonna hit heat with a little yoghurt. It looks beautiful,
look at that thing. Next up we're gonna do a five ingredient Mexican breakfast
with avo, eggs and beans. You're gonna love it and it's with my mate, Joe Wicks.
Finely slice these chilies. Just put salt and a little vinegar on here. We can make
a little pickle. A little oil in a pan that's on a medium heat. Can you slice us
a bit more chili? Chili in the oil. So we're just gonna fry those chilies just for a
little bit. As soon as those chilies have fried up a little bit, the eggs go in,
guys. Colour of that yolk, amazing. And I'm gonna go in with the black beans.
Straight on there, yeah? Yep. A little seasoning from a height. Just a little
bit of extra virgin olive oil. Little tip: the lid. I reckon a minute and a half.
Look at that. Get my chilies. Tastes amazing. And last but not least, the vegan prince is
here. Tim Shieff is going to show you how to make the most fantastic veggie sweet
potato and bean chili with, of course, avocado, yes. You want to take your sweet potatoes and
you want to prick them. Bang them in the oven.
200 degrees for 45 to 50 minutes. A splash of oil in the pan. Get it up to a medium to
high heat. You want to finely chop your leek, about half a centimetre thick. Just
going to soften them down in the pan. While that's softening up you want to
chop up two cloves of garlic, throw them in as well. That cooks for about five
minutes, then in the last 30 to 40 seconds throw in a tablespoon of cumin
and a tablespoon of my favourite, smoked paprika. As you can see now, guys, every
bit's covered, they're all seasoned up. I'm gonna add two tins chopped tomatoes. Now,
you bring that to a boil and simmer over a medium heat for 12 to 15 minutes. Next
up, you want to add two tins of mixed beans. Great source of protein, great
source of fibre. Pinch of salt, pinch of pepper, stir it through and leave it for
about five more minutes. While that's cooking off, take two avocados and
prepare them. Now that's done, your beans are cooked,
spuds done in the oven, you're gonna bring it all together. Look at that
orange. My favourite kind of potato. The beans, I'm gonna pour them over.
Bit of avocado on top. Finally, coriander on top.
Time to chow down. It's damn good.