Find an avocado that is perfect for the job. Test its ripeness by gently pressing the thin end. If there’s some give, the avo is ready to eat.

Slice lengthways and, with a gentle grip on the half with the pip, release the stone with a twist with a sharp knife.

A squeeze of lemon or lime juice and salt and pepper turns the avocado into a classic; a drizzle of soya, olive oil and rice wine vinegar turns classic into exotic.