Lunch today was a marriage made in culinary heaven: a humble bacon & avocado sandwich, common and yet regal in its symphony of different flavours and textures.

The avocado was ripe enough to slide off its rounded stone without the usual messy palaver. The thin layer left inside its mottled skin was spreadable on the fresh wholemeal bread, with the rest sliced like a moist Braeburn apple for a pie filling.

Slightly salty back bacon had been fried in its own fat – untainted by other oils – until just turning that slight tint of burnt brown that Masterchef says is the perfect finish for the ubiquitous scallop.

The crinkled rashers were eased onto the ridged avocado slices, and into the healthy wholemeal, as comforting as sliding under a warm duvet after a hard day at work. Except that there’s unlikely to be a generous smear of brown sauce in bed, that final ingredient making a bacon & avocado butty such a comforting foodie blanket.

An unlikely partnership perhaps, but a classic example of success through unholy alliances.

What unexpected combinations work for you, I wonder….?


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