Cooking instructions

1. First, make the charred red pepper relish. Thinly slice the red onion and sweat with oil.
2. Take the seeds out of the pepper and chargrill until it has a good colour.
3. Scorch the cherry tomatoes until cooked and dice the pepper. 
4. Add the pepper and cherry tomatoes to the onions and cook down to a chutney. Set aside for dressing.
5. Make the avocado topping. Peel and roughly chop the avocados.
6. Smash the avocado with the lemon juice and season so it is like a rough puree, or guacamole. Mix the coriander through and set aside. 
7. Next make the fritter. Combine all of the fritter ingredients together and place in a hot frying pan with a knob of butter. When the bottom side turns golden brown, flip over and finish cooking on the other side.
8. Turn the fritter out onto a plate and garnish with the red pepper relish, smashed avocado and a spoonful of crème fraiche.