Guacamole

For many years, I have eschewed the avocado, believing I didn't like it.  Then I watched the expert on Mexican food, Thomasina Meirs, making guacamole and thought I'd have a go - especially as I'd been sent a couple of avocados in my veg box.  And, Dear Reader, I now love it so much I could marry it.  Miers' recipe is probably as authentic as it can get, and utterly, utterly delicious.  Mind you, I suspect that has more to do with the prodigious quantities of coriander leaf and lime in it than the actual avocado.  She starts by bashing a clove or two of garlic in a pestle and mortar with the stems and roots (if you have them) of a good bunch of coriander, and a small red chilli.  Add salt as an abrasive and bash and mash until an intensely fragrant slurry forms.  Now prepare your avocados - 2 large ripe ones - the usual way and mash roughly in a bowl with a fork.  Scrape in the slurry from the pestle - or is it the mortar?  Add the juice of a lime, or more to taste, and half a red onion, finely chopped, a tomato, roughly chopped and the bunch of coriander leaves roughly chopped.  Taste and add more salt, some pepper, more lime if liked and a good splash of Tobasco to pep up the flavours.  We served half the bowl tonight in tortilla wraps with some strips of spiced chicken, and the rest will accompany courgette and mozarella fritters tomorrow.  I think I am addicted..........