Avocado and chips

• 4 large courgettes.
• 2 tablespoons polenta.
• 25g Parmesan cheese (I use.
• 2 just-ripe avocados.
• 100g breadcrumbs or fine oats.
• a pinch of dried chilli flakes.
• sesame seeds.
• 2 free-range or organic eggs.
• 1 tablespoon tomato purée.
• 6 cherry tomatoes.
• Swig of Worcestershire sauce.
• a swig of Tabasco sauce.
• a dash of maple syrup.
• 200g frozen peas.
• a few sprigs of fresh mint.

Instructions

1. 1

   Preheat the oven to 220 °C/200 °C fan/gas

2. 2

   Fill and boil a kettle and get all your ingredients together.

3. 3

   First, chop the courgettes into thin, chip-like batons, avoiding the fluffy middle bits.

4. 4

   Pop them on to a baking tray and scatter over the polenta

5. 5

   Grae over the Parmesan, if using, then sprinkle with salt and pepper and toss on the tray to make sure each chip is coated well.

6. 6

   Transfer the chips to a cooling rack that fits on top of the baking tray and bake for 35 minutes.

7. 7

   Cut your avocados in half and remove the stones, then carefully scoop out the flesh or peel off the skin, keeping the halves intact.

8. 8

   Mix the breadcrumbs or oats (if they are very big oats, you might want to pulse them in a food processor first) with the chilli, sesame seeds and a good pinch of salt and pepper and put on a plate.

9. 9

   Crack the eggs into a deep plate or shallow bowl.

10. 10

    Season and whisk with a fork.

11. 11

    Take the avocado pieces and lower them into the egg mixture, turning them carefully to coat.

12. 12

    Then toss in the breadcrumbs so they are coated evenly.

13. 13

    Put the avocados into the oven next to the chips and bake for 25 minutes.

14. 14

    Put the peas into a small pan and cover with boiling water.

15. 15

    Boil for a couple of minutes while you finely chop the mint.

16. 16

    Drain the peas, add the mint and a good pinch of salt and pepper, and mash them a little to smash them up.

17. 17

    Meanwhile, check your avocado and chips, turning them carefully so they cook evenly.

18. 18

    Next, put all the ingredients for the ketchup into a jug and blitz with a hand-held blender until smooth.

19. 19

    Season with salt and pepper, then taste and adjust, adding more sweetness or vinegar if needed.

20. 20

    Once the avocado is browned and the chips are crisp, take them out of the oven and serve with the warm, minty peas and generous spoonfuls of ketchup.