I like to keep it simple: a ripe avocado mixed with a pinch of salt and a squeeze of lemon juice. But you can add whatever you like: hot peppers such as jalapeño or serrano, finely chopped onion, coriander and tomatoes. The secret of good guacamole is a perfectly ripe avocado smashed with the fork or pestle in the mortar. It's best eaten right after being prepared because the avocado oxidizes and turns brown. Guacamole can be prepared in advance but must be refrigerated in an airtight container, sprinkled with lemon juice, and covered with a piece of plastic wrap. Find the recipe here

This smooth and creamy dip of vivid green colour pairs well with a variety of dippers such as tortilla crisps, crackers or crudités. It’s not at all like the chunky guacamole most people love. It’s excellent as a salad dressing for fresh lettuce, spread for sandwiches and toast, or dolloping onto nachos, burritos, quesadillas and tacos. The avocado dip is simple to make, with just a few ingredients and the aid of a food processor; it only requires very ripe avocados. You can spice the dip up by adding, e.g. cayenne pepper, chilli pepper or chipotle paste, finely chopped spring onion or coriander. Find the recipe here...