Instructions: Put the caster sugar in a basin and stir in 15ml (1tbsp) boiling water until the sugar dissolves. Add the vinegar, salt and pepper and let the mixture cool.

Make a couple of slashes in the tomatoes, pour boiling water over them, leave for a minute and then rinse under a cold tap and peel.

Cut the tomatoes in half, making a dog tooth pattern, and scoop out the seeds.

Peel the avocados, cut into small pieces and place into the vinegar mixture with the chopped chives.

Mix the potato, cheese, chilli and seasoning. Form into cakes and dust with flour. Heat the oil in a large frying pan and cook the potato cakes over a medium heat for approximately 5 minutes on each side or until they are golden brown. Place on warm serving plates.

Fill each tomato half with the avocado mixture and spoon any extra avocado around the plates. Serve immediately with rocket or salad.

NOTES : The sweet and sour marinated avocado and the piping hot cheese and chilli potato cake create a delicious contrast of flavours.

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