DIY Stuffed Avocado Board

8 Hass avocados

Grated cheddar cheese, to serve

Crumbled feta, crushed corn chips, coriander sprigs and lime wedges, to serve

Tomato salsa and your favourite hot sauce, to serve

Chipotle chicken:

1 tbsp olive oil

3 chicken thighs on the bone, skin on

½ Spanish onion, thinly sliced

1 garlic clove, finely chopped

1 tbsp each ground cumin and ground coriander

1 cup chicken stock

200 g caned chopped tomatoes (½ can)

2 canned chillies in adobo, finely chopped, plus 1 tbsp adobo sauce from the can

Corn and black bean quinoa salad:

1 corn cob, husk and silks removed

⅔ cup quinoa (tricolour if available)

½ can black beans, drained and rinsed

1 vine-ripened tomato, diced (or ¼ punnet grape tomatoes, quartered)

1 spring onion, thinly sliced

1 small garlic clove, soaked in juice of 1 lime

2 tbsp olive oil

2 tbsp coarsely chopped coriander

Grilled prawns with chilli and lime:

24 small green prawns, peeled and cleaned

2 tbsp olive oil

1 garlic clove, finely chopped

1 small red chilli, finely chopped

½ tbsp ground cumin

Juice of 1 lime

To make the chipotle chicken, heat oil in a deep-sided frying pan over medium-high heat, add chicken pieces, skin-side down to begin with, and brown well all over. Transfer to a plate. Add onion and garlic to pan, saute for 4-5 minutes until tender. Add spices, stir until fragrant, then add chicken stock, tomato and chipotle chillies and sauce. Stir to combine, season to taste, return chicken to pan. Bring to the boil, reduce to a simmer, cover and simmer for 45 minutes-1 hour until tender and falling from the bone. Remove the chicken from the pan, then boil the pan juices for 12-15 minutes until thickened. Shred chicken (discard skin and bones), return to the sauce and keep warm. Chicken can be made up to a week ahead and reheated to serve.

To make the corn, black bean and quinoa salad, cook corn in a saucepan of salted boiling water for 10-12 minutes until just tender, Drain and when cool enough to handle, slice the kernels from the cob and transfer to a bowl. Meanwhile, cook quinoa in a separate saucepan of boiling water for 8-10 minutes until just tender. Drain through a fine sieve, rinse and drain well. Add to corn along with remaining ingredients. Season to taste, toss to combine.

To make the grilled prawns with chilli and lime, combine prawns, garlic, chilli, cumin, half the lime juice and 2 tbsp oil in a bowl, season to taste, stir to combine and refrigerate to marinate for 20 minutes. Heat a frying pan over medium-high heat, add prawns and cook, turning once, for 3 minutes until cooked through. Transfer to a bowl, squeeze over remaining lime juice and season to taste.

To serve, halve the avocadoes and remove the seeds. Use a large spoon to scoop each avocado half from its skin, keeping the half intact. Thinly slice then return it to its skin. Squeeze over a little lime juice and season to taste. Arrange on a serving board with bowls of chipotle chicken, quinoa salad and grilled prawns. Serve with tasty cheese, feta, crushed corn chips, coriander sprigs, lime wedges, tomato salsa and your favourite hot sauce, for people to top the avocado as they wish – we love to top the chipotle chicken version with grated cheese and cook under a hot grill until bubbling and golden brown.

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