Apart from being just great with tortilla or pitta bread, it would be great as a starter or light lunch, (dare I say it on a vegetarian recipe - guacamole is a great accompaniment to scallops, grilled prawns or fresh crab meat, or as a cooling treat beside a bowl of chilli con carne). I like to use fresh mint instead of coriander leaf - try it, you’ll be pleasantly surprised.

Ingredients - serves 6

3 ripe avocados
2 shallots
1 clove garlic
juice and grated zest of 1 lime
1 green chilli
3 tbsp finely chopped mint
salt, pepper
light olive oil

Method

Peel the avocados and remove the stones before mashing the flesh with a fork and transferring to a mixing bowl. Peel and finely chop the shallots; crush and finely chop the garlic; halve the chilli, remove the seeds and finely chop; finely grate the zest of the lime and squeeze out the juice - add all to the bowl together with the mint and seasoning, mix and taste. Adjust the seasoning if necessary and then gradually add the light olive oil to achieve your desired consistency. Cover with cling film on the surface to reduce colour changes - but stir before using to disperse any discolouration that may have occurred.

Guacamole is improved by being allowed at least several hours to mellow the flavours and will be fine for 2-3 days if covered properly and refrigerated.