CHUNKY GUACAMOLE

a couple of large avocados
lemon juice
3 or 4 tomatoes
1 or 2 chillies, deseeded (jalapenos are the most authentic)
salt
freshly ground black pepper
bunch fresh coriander
pinch of cumin (optional)
pinch of oregano (optional)

Let your avocados soften a little after you buy them. Cut in half and remove the stone. Carefully (so as not to cut your hand) slice through the flesh to the skin, first downwards, then across to create a dice. Turn inside out and cut the sections off the skin into a bowl.

Pour boiling water over the tomatoes and whip off the skins. Cut in half to remove the seeds (reserve these for making stock).

Put the tomatoes in the food processor with a deseeded and chopped chilli or two (up to you how many). Whizz up with more lemon juice, salt, pepper and fresh coriander. A pinch of cumin and oregano can be good too.

Stir this dressing into the chopped-up avocado, cover and chill to blend flavours. If there seems to be too much liquid, mash a bit with a potato masher – but retain as much texture as possible.