Guacamole is my favourite substance in the world. When it’s made correctly. I like it tangy with lime juice, not quite perfectly smooth, and flecked with tiny pieces of coriander, maybe a hint of tomato.

A note on ripe avocado: Avocados are good when they are ripe. And no matter what the shops claim, that ripe and ready to eat avocado probably isn’t. Buy avocados before you need them, so they have time to ripen.

A note on browning: Avocados look horrid when they brown. And they will, unless there’s plenty of acid. So be liberal with the lime or lemon juice. The enzyme that causes the browning needs oxygen to work, so if you need to store guacamole, cover it with cling film that you press down onto the surface of the dip, or a slick of olive oil.

Serves: 2-4. Prep: 5 minutes. Cooking time: 0 minutes.
Stores: Not for very long. Make and eat.

Tools

• Knife
• Bowl
• Fork
• Chopping board

Ingredients

• 1 ripe avocado
• 1 lime
• 1/2 clove garlic (optional)
• 1/2 spring onion (optional)
• 1/2 tomato (optional)
• Small handful coriander

Method

1. Cut the avocado in half (lengthwise), twist the two halves apart and remove the stone. One good way of doing this is whacking the knife into it and using it as a lever to twist the stone out. Easy peasy. Else a spoon works too.
2. Use the dull side of the knife to cut the avocado into small cubes by pulling it through the flesh, down to but not through the skin, lengthwise and crosswise.
3. Use the fork to spoon the avocado pieces into the bowl.
4. Squeeze lime over the avocado pieces. (This is important. Avocado oxidises really quickly and turns an unappetising brown. Acids, like lime or lemon juice, or fats, olive oil for example, help stop oxidation.)
5. Mash the avocado until an almost smooth paste. Chunks are quite pleasing.
6. Finely chop any flavourings you’re using (garlic – I often leave that out, coriander, tomato and or chilli).
7. Add flavourings to the avocado and mix vigorously.

Variations

• Make it chunky. It’s quicker and easier but just as tasty (more salad, less dip).
• Put guacamole in little gem lettuce leaves, or endive leaves. OK, not a variation as much as a serving suggestion but it makes a rather snazzy starter/canapé.
• Add a good dollop of Greek yoghurt. This dilutes the avocado flavour but makes it go a lot further which can be very useful. Yoghurt adds a bit of acidity too, so you don’t need as much lemon juice.