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Avocados |
05 Jun 2009 |
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 Chef Aiden Byrne with some ideas on how to cook with this unusual fruit.
It has actually been eaten in this country since the end of the 17th century but within the last few weeks, two of our leading supermarkets have fallen out over who actually introduced the avocado to British cuisine. In adverts to celebrate major Birthdays [M&S is 125 years old and Sainsbury’s is 140 this year], two of our largest food retailers claimed that they had been the first to stock a fruit which, like the tomato, is usually eaten in savoury dishes. Finally, Marks & Spencer conceded that Sainsbury’s had been the first to stock avocados [in 1962] and so the great ‘ad-vocado’ war came to an end. Avocados have been in and out of fashion over the years. When Marks & Spencer marketed them as 'avocado pears' in the 1960s, they received letters of complaint from women who’d stewed them and served them up with custard. M&S countered by offering their own recipe suggestions, including Avocado Tutti Frutti which was served with glace cherries and walnuts. From such dodgy beginnings - and a wobbly patch in the 70s when it was usually paired with prawn cocktail - the avocado has now become one of the most versatile of soft fruits, appearing routinely on top flight menus, in our sandwiches and on babies’ bibs up and down the land. The former Head Chef at the Dorchester - Aiden Byrne - joins Jenni with some of his favourite avocado recipes.
Avocado Recipes
Aiden ByrneDisclaimer
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