Harry’s guacamole

Homemade guacamole is quick, easy and far, far tastier than any shop-bought version. Before the letters of complaint start to arrive, I make no claims as to the authenticity of this recipe but I do know that it’s a great dip to serve with tortilla chips, crudités or toasted pitta bread. It is also a great accompaniment for grilled meats, chicken and fish, or you can spread it on toast and top it with a poached or fried egg to liven up your breakfast. Our son Harry often serves this gâteau as a starter. It is pretty, very tasty and, when accompanied by a small leaf salad and served with tortilla chips or warm pitta bread, gets rave reviews.

INGREDIENTS For the guacamole

3 ripe avocados

1 medium sized tomato, deseeded and diced (about 5mm). Leave this out if you’re making the gâteau. ½ small red Thai bird’s eye chilli (or any other chilli depending upon your heat tolerance), finely chopped 5 spring onions, chopped

1 pickled gherkin, finely chopped

1 tbsp chopped coriander

¼ red pepper, finely diced

1 large clove of garlic, grated or crushed

1 heaped tbsp mayonnaise ½ tsp Tabasco (I prefer the chipotle version)

Juice of 1 lime, or 2 if not very juicy

1 large pinch of ground cumin 1 large pinch of paprika

Salt and ground black pepper

For the guacamole gâteau (makes 6 individual gâteaux or 1 large gâteau)

1 recipe of guacamole as above, omitting the tomato 6 tomatoes, deseeded and diced into 5mm pieces 300g cooked sweetcorn (fresh, frozen or canned)

Cajun seasoning

METHOD:

To make the guacamole

Halve the avocados, remove the stones, and scoop out the flesh.

Mash with the lime juice until almost smooth.

Add the other ingredients and mix thoroughly.

Check the seasoning then refrigerate for 2–3 hours to allow the flavours to meld.

To make the guacamole gâteau

Place a 9 × 3.5cm mousse ring (or a small baked bean can with the top and bottom taken off) onto to the plate. To make a large one, use a 20cm pie tin with its base removed.

Spoon in a layer of corn, filling it by a quarter. Gently squish the corn to hold it in place.

Cover the corn with a similar layer of the diced tomato and add a shake of Cajun seasoning.

Gently press the tomato to hold it in place. The ring should now be half full.

Fill the ring to the top with guacamole and level with a spatula or a palette knife.

Carefully lift off the ring. If you’re making individual gâteaux, repeat on each plate.

Serve with tortilla chips or toasted pitta bread and garnish with a small, dressed leaf salad.