"What can I say that hasn't already been written? The course exceeded my cooking expectations. I loved every minute in the kitchen and learned SO much. Thank you for sharing your talent, your recipes and a few laughs! à bientôt!"

Cosette Thoms
June 2011

Walnut Grove Recipes

Tian of Avocado & Crab

Serves 4 to 5

  • 250g white crabmeat
  • 2 large avocados
  • 1 lemon
  • Bunch coriander - chopped
  • 1 shallot - finely diced
  • 5cm of cucumber
  • 1 tbsp plain yogurt
  • 1 tbsp mayonnaise
  • 50g cooked prawns
  • fresh red chilli to taste, finely chopped (depending on the heat you like)


1. Blend avocado, half the shallot, a tablespoon of chopped coriander and juice of half a lemon until smooth. Season with salt & pepper. Remove the peel from the cucumber and slice into thin strips. Set aside for the garnish.

2. Gently break up the crab meat into a mixing bowl, add mayonnaise, the rest of the chopped coriander, the other half of shallot (finely diced), season with salt, pepper, lemon juice, and red chilli to taste.

3. Transfer avocado mixture to a piping bag, and using a metal cutter placed in the middle of the plate you are using to serve layer up the tian (see picture above).

4. Remove the metal mould and garnish with a small dollop of yogurt around the edge of the plate with a prawn on top, finished with strips of cucumber skin (see picture above).

Serving Suggestions

This tian is a lovely summery dish, perfect for a starter, or if served with a salad and fresh crusty bread will make a lovely lunch..

Advanced Preparation

Everything needs to be made to order to keep the freshness of the flavours..

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