Modesty is a virtue, but this really is the best guacamole ever so any modesty I may usually have has gone straight out the window.

I know this isn’t necessarily authentic guacamole for lack of tomatoes and red onion, and the garlic in this will surely make traditionalists sneer, but if there’s any true test to its greatness it will be that the raw onion and fresh coriander go totally undetected by my many onion hating, coriander bashing friends. 

Grating the onion and garlic right into the avocado means this can be whipped up in a matter of minutes, which is handy when it will inevitably be devoured at the same rate. Just make sure your avocados are ripe (essential) and that you have plenty of tortilla chips, because guacamole without tortilla chips is a very sad dip indeed.

Given that the lime and raw onion possess magical abilities to prevent the avocado from oxidising, adding the stones is less of an extra careful precaution and more of a doesn't this look kind of pretty? decision. I like to serve mine with a sprinkle of hot chilli flakes, chopped coriander and a glug of the best quality olive oil I've got. 

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Guacamole

Makes one big ass bowl

Adapted from Heidi Swanson’s Guacamole recipe

Ingredients

4 ripe, medium sized avocados

1/4 white onion, finely grated

1 garlic clove, minced

Tabasco hot sauce

Juice of 1 lime

1/4 teaspoon salt

Fresh coriander, finely chopped

Hot chilli flakes and good quality olive oil to serve

Method

1. On a chopping board, mash the avocado with a fork and then transfer it to a large bowl. 
2. Directly grate in the onion and garlic clove and mix well. 
3. Add around 10 dashes of Tabasco and the juice of a lime.
4. Add 1/4 teaspoon of salt and taste - add as needed. 
5. Finally stir in around 2 tablespoons of chopped coriander.
6. Serve drizzled with olive oil and top with extra coriander and chilli flakes. And tortilla chips, obviously.

Hello!

It has been some time, hasn’t it? But now I’m back and I can finally wish you a Happy New Year! I hope the first two weeks of 2015 have been wonderful to you.

I don’t usually set myself resolutions for the new year, but last year I inadvertently gave up smoking, and I can happily say it’s been a total blast breathing much more easily over the last 379 days. This year however, I made a conscious decision to add a few life goals to my list this year:

• I will eat well, consistently and be as eco-friendly as possible
• I will listen more and talk about myself less
• I will appreciate what I have right now instead of yearning for what I could have

and;

• I will make this miso-tahini soup once a week for the rest of my life AMEN

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Ginger Miso Tahini Soup

Serves 4

Ingredients

500g medium squash, either butternut or coquina, cut into smallish pieces

1 tablespoon toasted sesame oil

Juice of half a navel orange

3 tablespoons miso paste

50g tahini

1 inch of ginger, peeled and minced

300-400g cooked brown rice

2 ripe avocados

Black sesame seeds

Method

1. Arrange the squash pieces on a baking tray and drizzle with 1 tablespoon toasted sesame oil and the juice of half an orange. Roast in the centre of the oven at 220°c (200°c Fan) for 45 minutes.
2. Add the miso paste to a bowl and add a couple of tablespoons of boiled water to loosen. In a large saucepan add the tahini, minced ginger and 500ml water and bring to the boil. Add the miso paste and reduce to a simmer for 5 minutes. Season to taste.
3. To serve, distribute the brown rice evenly into four bowls and top with roasted squash. Pour over the miso-tahini broth, top with half a sliced avocado and sprinkle with black sesame seeds.