Avocado & coconut dip

This works beautifully as a side with curries and spicy dishes, as well as with crudités or other dippers. Finely sliced baby courgettes scattered over, as in the picture, will add some extra crunch.

SERVES 4 juice of ½-1 lime flesh of 2 ripe avocados (about 200g) 1 heaped tbsp coconut yoghurt ½ tsp ground cumin 1 spring onion trimmed and sliced small handful of fresh coriander plus a little extra chopped to serve sea salt and cayenne pepper

Adding the juice of just ½ lime to start with, whiz all the ingredients to a smooth purée in a food processor. Taste for seasoning and add a little more lime if necessary. Transfer to a serving bowl, dust with a little more cayenne pepper and scatter over a little extra chopped coriander.

Cover and chill until required. It should keep well for up to a day. CARBS PER SERVING 0.8g (0.6g sugars); CALS 115; PROTEIN 1.3g; FAT 11.3g (3.3g saturated); SALT trace