2 ripe avocados
2 smoked chicken breasts
225g (8oz) hulled strawberries
100ml (3fl oz) olive oil
50ml (1½fl oz) sunflower oil
Salt and freshly ground black pepper
Raspberry vinegar or sugar to taste
First make the strawberry sauce: Using a blender or processor, puree the strawberries until they are smooth. Keep the machine going and add the two oils gradually until it is thick and glossy. Then add a little salt and pepper and a teaspoon of raspberry vinegar or sugar to taste. To assemble the dish: Halve and peel the avocados, remove the stones. Slice each half across about six times or so, keeping the shape. Slip a palette knife under the half of avocado and transfer to a serving plate. Carefully fan back the slices and spread them out a little. Repeat with the remaining halves. Slice the chicken into wedges and tuck them neatly between the avocado slices. Finally, spoon the sauce around each fan of avocado and serve at room temperature, preferably straight away. Remember, avocados will discolour when cut, so either serve this dish immediately or have a wedge of lemon handy to rub over the surfaces.