GUACAMOLE

Guacamole is our family’s favourite way to eat avocados, and this is perfect served alongside or spooned into Linda’s black bean tacos (see left). As well as containing good fats and lots of nutrients, avocados are high in soluble fibre, so are an excellent low GI food.

Serves 4 as a snack

● 3 large ripe avocados

● 1 medium ripe tomato, very finely chopped

● 1 medium garlic clove, peeled and crushed

● 1 small red onion, peeled and very finely chopped

● 1 green or red chilli, deseeded and very finely chopped (or 1 jalapeño from a jar)

● 3tbsp fresh lime juice, plus extra to taste

● 30g fresh coriander

● Sea salt and freshly ground black pepper, to taste

To serve

● Lightly salted tortilla chips or crackers

● Raw vegetable sticks

Halve the avocados and remove the stones, keeping one aside to add to the guacamole if not serving immediately. Scoop the flesh into a bowl and mash it with a fork, making it as smooth as you like or leaving it a little more chunky if you prefer.

Stir in the tomato, garlic, red onion, chilli and lime juice and season generously with salt and pepper.

Finely chop most of the coriander, including the stalks, and stir it into the guacamole. Taste and adjust the seasoning if necessary, adding more salt or lime juice, if you like.

Serve immediately, with the remaining coriander leaves scattered over the top and some tortilla chips, crackers or sticks of raw vegetables alongside.

Alternatively, if serving later, place the reserved avocado stone in the guacamole to keep it from discolouring.

ALL OF US CAN COOK AND IT’S FROM WATCHING MUM. KINDNESS AND CARE WERE IN EVERY MEAL STELLA MCCARTNEY