Serving suggestions:

Quick and easy:

• Simply serve on fresh toast seasoned with a pinch of salt and a drizzle of balsamic vinegar.

Brunch with a punch:

• Perfect, lightly seasoned, with poached eggs and smoked salmon on sourdough

A little bit naughty:

• Cut in half, remove the stone, drizzle with French dressing and tuck in straight from the skin.

Recipe ideas:

Quick Guacamole:

• Mash the flesh of both avocados to your liking and combine with 1/4 red onion finely chopped, 8 cherry tomatoes cut into quarters, a squeeze of lime juice, a pinch of cayenne pepper and salt and pepper to taste. Finish with a sprinkle of fresh coriander if liked.

Avocado, prawn and mango salad, with a lime and chilli dressing:

• Add the juice of 2 limes, 3 tbsp avocado oil, 1/2 finely diced red chilli (or to taste), 1 tsp honey and 1 tbsp of fish sauce (or soy sauce if you prefer) to a jam jar, tighten the lid and shake to combine, season to taste.
• Dice the flesh of 2 avocados and 1 mango. Wash and chop some lettuce, plate up all the salad ingredients and top with 200g of cooked, peeled tiger prawns and the dressing. To make this into a dinner dish, serve with cooked rice noodles, you could also add chopped cherry tomatoes, red onions and fresh herbs like parsley or coriander.