Jordan Bourke's Avocado, cheese and mushroom quesadillas

1. Put 2 tbsp olive oil in a large non-stick frying pan and set over a high heat. Add the mushrooms, turn the heat down to medium-high, then fry for 6 minutes until soft, stirring now and again. Add the garlic and thyme, then fry for 2 minutes until aromatic; season then tip into a bowl. Meanwhile, scoop the flesh out of the avocados and cut into small dice. Transfer the diced avocado to a bowl and combine with the lemon zest, juice and the remaining ½ tbsp oil. Season and set aside.

2. Wipe out the pan and return to a low heat. Lay a tortilla on a board and brush with a little oil. Flip it over so the dry side is facing up, and spread a quarter of the mushroom mixture, avocado and cheeses on one half of the tortilla. Fold over the other half so you have a half-moon shape and press down gently. Carefully transfer to the dry pan and cook over a low heat for 3-4 minutes on each side, until the tortilla is golden and crisp, and the cheese has melted. Repeat with the remaining tortillas; if they fit in the pan, you can cook 2 at a time. Slice the quesadillas into wedges and serve with soured cream.