Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Jerusalem
Artichokes with Cobnuts
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Avocado-Stuffed Baby Chillies cookery classes South West

Avocado-Stuffed Baby Chillies

Bite-sized chillies filled with a zesty mix of avocado, lime and coriander make a
sizzling snack to serve with drinks. Apricot chillies live up to their name – the pale orange flesh looks gorgeous with the vibrant green filling. Alternatively, use small green Poblanos or Anaheim, or round red Cherry Bomb. They are just as delicious and easier to find in the shops.
Makes 24

avocados 3–4, ripe
limes juice of 3
spring onions green parts included, 3
coriander tough stalks discarded, leaves chopped to make 6 tbsp
sea salt flakes
freshly ground black pepper
small mild-to-medium-hot chillies 12, about 4cm long
paprika to garnish

1) Mash the avocados with the lime juice, using a fork to make a chunky purée.

2) Chop the spring onions finely and add to the avocados.

3) Stir in the chopped coriander. Season to taste with sea salt and freshly ground black pepper.

4) Slice the chillies in half lengthways and remove the seeds and stalk end.

5) Spoon the filling into each half, mounding it up well. Sprinkle with a little paprika.


Based on a recipe from Cool Green Leaves and Red Hot Peppers
by Christine McFadden and Michael Michaud, published by Frances Lincoln

© 2018 The Dorset Foodie | Website by Compass