Ingredients

• 12 x Porkinson Chipolatas
• 2 tbsp oil
• 2 ripe avocados
• 1 tsp grated fresh ginger
• 1 red chilli, seeded and finely chopped
• The juice of one lime
• Salt and freshly ground black pepper
• Frilly salad leaves
• Lime wedges for serving

Method

Heat the oil in a pan and fry the Porkinson Chipolatas until they are brown all over and cooked through. Remove the chipolatas from the pan and cool.

For the avocado crush, halve and stone the avocados. Scoop out the flesh into a bowl with a dessert spoon, scraping all the deep green coloured flesh close to the skin. Mash roughly with a fork. Add the ginger, chilli and lime juice and season with salt and freshly ground black pepper. Stir in the soured cream and pile into serving dish. Sit this on a platter and arrange the chipolatas around. Serve with frilly leaf salad and lime wedges.

Serves 4