Janine our food director says: "Seafood & Eat It’s crab is pot-caught in Newlyn, Cornwall. This method of crabbing means there’s no damage to the seabed or danger of by catch (unintentional catches), and immature or spawning crabs are returned to the sea. Its new crab salsa is a mixture of white crabmeat perked up with tomato, chipotle and lime, and makes a great shortcut for a summery starter." £3.99/170g, available from Waitrose, Booths and


  • 50g chorizo, cut into small dice
  • groundnut oil
  • 4 baby avocados, halved and stoned
  • 170g pot Seafood & Eat It Crab Salsa
  • finely chopped to make 1 tbsp flat-leaf parsley


  • STEP 1

    Put the chorizo in a small frying pan with 2 tbsp of oil and cook gently for a few minutes until it crisps a little and the oil has turned red.

  • STEP 2

    Brush the cut sides of the avocados with a little more oil, then griddle until grill marked.

  • STEP 3

    Put the avocados on a platter, spoon over the crab salsa then drizzle with the chorizo and infused oil. Scatter with parsley to finish.

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