Guacamole

Finely chop the onion, seeded chili and cilantro. Scoop the seeds and juice out of the tomato and finely dice the flesh.

Wash your hands with soap after cutting the chili and keep them away from your eyes.

In a bowl, crush the onion, chili, half the cilantro and the salt with a fork into a juicy paste.

Halve the avocados, remove the stones and scoop the flesh into the bowl. Squeeze in the lime juice straight away and mash with a fork, leaving some small chunks.

A ripe avocado gives slightly when pressed near the stem. A hard one won't mash and tastes bitter.

Stir in the tomato and the rest of the cilantro, taste and add more salt if needed. Serve right away. Enjoy!

If it has to wait, press cling film right onto the surface so the guacamole doesn't turn brown.