Guacamole is an authentic accompaniment to the tacos on page 38 of June's The Simple Things. The rest of the menu? Baby potato and rosemary pizzas, Bagna càuda Melting pork tacos, Cumin and garlic black beans, Cherry pie...
1 tomato, finely chopped
2 ripe avocados, stoned and chopped
1 garlic clove, crushed with ½ tsp sea salt
½ red onion, finely chopped
salt and freshly ground black pepper
1 green chilli, deseeded and finely chopped
15g coriander, leaves and stems chopped, and some leaves reserved for garnish
juice of ½ lime
Put the tomato, avocado, garlic and onion in a bowl and mash together with a fork. Season with sea salt and pepper, then add the chilli, coriander and lime juice and incorporate. Taste for seasoning and garnish with coriander leaves.
Note: If you’re making the guacamole in advance, pop the avocado stone into the bowl with the guacamole and cover with cling film (plastic wrap) to stop it from going brown.