• 12 very small fingerling potatoes
• 1 small zucchini, ends cut off
• 1 ripe avocado
• 1 tbsp lime juice
• ½ tbsp olive oil + more to cook the zucchini
• 1 tbsp chopped coriander
• a few shrimp, deveined but tails on, sauteed for a few minutes with salt, pepper and a dash of ground cumin
• salt
• red peppercorns
• dash of cayenne pepper
• about 12 chive twigs (have more handy in case some break)
• pomegranate seeds

Special Equipment

• food steamer
• olive stick or toothpick to gently scoop out potato
• mandoline
• pastry bag

1. Steam the potatoes until they are cooked (about 10-15 minutes, according to size). Let them cool before peeling them. Slice the bottom of each so that they stay stable once placed on a plate
2. Using a thin stick (Bea used a small olive fork), dig a small hole in each potato, making sure to keep the edges and bottom intact; season the inside of each potato with salt and pepper and set aside
3. Using a mandoline, slice the zucchini thinly lengthwise
4. In a non-stick frying pan, heat 1 tbsp oil and cook the zucchini strips on each side for 1 minute
5. Season with salt and pepper and transfer to a paper towel
6. With a fork or In the bowl of a mixer, combine the avocado flesh, lime juice and olive oil. Mix into a coarse purée. Transfer to a bowl and add the coriander. Season with salt and pepper, (and a dash of cayenne pepper if you like your food spicier)
7. Place a zucchini strip in front of you and put a potato at one end. Roll the zucchini around the potato and secure this wrap with a twig of chive. Repeat with all the potatoes
8. Fill each potato with the avocado cream.  (You can use a pastry bag for this)
9. Decorate with a few pomegranate seeds for a vegetarian version, or one sauteed shrimp if you prefer