Guacamole is a great side dish to have with a vegetable or beef chilli. It can also be served as a dip for vegetable crudities. It’s easy and quick to make and can keep for two or three days in the fridge. You can grind everything together with a mortar and pestle but a good investment is a hand-blender which will make short work of this and keep the prep time down to around 15 mins. If you don’t have a hand-blender you can use an ordinary blender or food processor but only pulse it on low speed for a few seconds so you can still keep it textured and not too smooth.


2 very ripe avocados

2 cloves garlic peeled

50g chopped tomatoes from a tin

1 birds-eye chilli roughly chopped or 6 jalapenos from a jar Juice of 1⁄2 lime

A small handful of coriander leaves (optional)

Sea salt and pepper


Cut the avocados in half lengthways but don’t cut into the stone in the centre. If the avocados are ripe enough they should separate easily into two halves with the stone coming away in one of the halves. Take out the stones and keep to the side while you scoop out the flesh and put it into a mixing bowl. Add the whole garlic cloves, tomatoes, chopped chilli, lime juice, seasoning and coriander (if using). Pulse the whole lot with an electric hand-blender until smooth. Pour the guacamole into a small storage jar and add the stones; they’ll stop it from turning brown. Store in the fridge and it will keep for a couple of days although it’s so delicious it’ll probably disappear in one go!