Avocado 'cannelloni' with crab and sea herbs recipe
 Avocado and seafood combine to create a light refreshing take on cannelloni. 200g/7oz cherry tomatoes, halved2 sprigs fresh thyme, leaves picked salt and pepper 200g/7oz cherry tomatoes, halved 2 sprigs fresh thyme, leaves picked salt and pepper 1 ripe unbruised avocado½ lime, juice only1 cooked cock crab, white and brown meat separated1 tbsp chopped fresh coriander1 tbsp mayonnaisesea salt and white pepper 1 ripe unbruised avocado ½ lime, juice only 1 cooked cock crab, white and brown meat separated 1 tbsp chopped fresh coriander 1 tbsp mayonnaise sea salt and white pepper 2 pink grapefruit, juice only 1 tbsp sugar syrup 1 tsp of xanthan gumpinch smoked paprika1 tbsp cream2 tbsp olive oil2 large diver-caught king scallops, shell and corals removedselection of sea aster, sea kale & purslane, blanched and kept warm1 tbsp coriander cress 2 pink grapefruit, juice only 1 tbsp sugar syrup 1 tsp of xanthan gum pinch smoked paprika 1 tbsp cream 2 tbsp olive oil 2 large diver-caught king scallops, shell and corals removed selection of sea aster, sea kale & purslane, blanched and kept warm 1 tbsp coriander cress Method Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out.Lay out a sheet of cling film out that is about 30cm/12in square.Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper.Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened.Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side.Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out. Lay out a sheet of cling film out that is about 30cm/12in square. Lay out a sheet of cling film out that is about 30cm/12in square. Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper. Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper. Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened. Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side. Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve.