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1 medium avocado

100g cooked crab meat

100ml Creme Fraiche

7 or 8 baby new potatoes (pre boiled for 20minutes in salted boiling water)

Worcestershire sauce

Tabasco

1 lemon

Bag of salad

Smoked Paprika to dust (Don't buy it especially if you don't have)

Salt

Pepper

preparation 4 mins • you cook for 8 mins • total time 32 mins

Serves 2

Watch a 30 second preview of my cook-along video below

I'm a child of the 80's and so is this salad. Like me, this salad may now be retro, but it's definitely tasty. The texture and flavour combinations in this salad are great. The creaminess of the avocado and crab mix go so well with the crushed new potatoes that you'll soon be thinking that the 1980's weren't all bad after all. If only I could find my shoulder pads...?

Small mixing bowl

Cooking ring

Fork

Dessert spoon

Spoon to stir

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Firstly you need to crush your new potatoes. Using a fork, crush the potatoes against the side of the pan and then add a pinch of salt. Next, take your mixing bowl and add the creme fraiche and about 1/2 teaspoon of tabasco and 1 tablespoon of worcestershire sauce. Add the juice of half of a lemon and a pinch of salt then give it a good mix together. Next add in the crab meat and gently fold it in.

Next it's time for the avocado. See how easy this dish is?! Cut the avocado in half, remove the stone and then scoop the avocado out with your dessert spoon. Put the halves of avocado flat side down on your board and then thinly slice them.

Now it's time to serve, so put your cooking ring in the middle of your plate, spoon in half of the potato into the ring, and then press down with the back of the spoon. Add a layer of avocado, lying the slices flat onto of the potato. Take the other half of lemon and squeeze that onto the avocado.

Lastly, take the crab mix and top that to the avocado. All that's left to do now is to dust the top with some some paprika and then put some salad around the sides.

Hopefully when you take the ring off now, it will all stay in place!

I hope that you enjoy it.

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