We asked the UK’s top chefs and food bloggers for their favourite new ways to use the versatile fruit.
1. Avocado Eton Mess
By Damian Clisby, head chef at Petersham Nurseries Café; petershamnurseries.com
Start with pureed avocado, slightly sweetened with lemon juice and icing sugar, then fold through whipped cream and add chunks of avocado and the meringue.
2. Chargrilled avocado
By Tess Ward, chef and food writer; tessward.com
I love chargrilled avocado; golden grill marks that give way to the soft, fleshy, creaminess of the fruit inside. Picking a slightly under-ripe avocado is key. Over-ripe ones will stick to the pan. If barbecuing, place the quarters of avocado on the hot grill for 2-3 minutes, then flip and cook on the other side. Add a drizzle of homemade pesto, some toasted pine nuts or a rich smoky chopped tomato salsa.
3. Avocado and tequila lollies
By Sophie Michell, executive chef at Belgraves Hotel, London; thompsonhotels.com
Avocados are an amazing replacement for cream or dairy; I use them in smoothies with goji berries, cashew nuts, papaya and matcha powder. They’re also great frozen into ice lollies with tequila.
- 1 large, ripe Hass avocado
- 2 cups crushed ice
- 3 oz lime juice
- 3 oz tequila (100% agave)
- 2 oz triple sec
- 1 tbsp of agave syrup
- 2 splashes of jalapeño Tabasco
- Red chilli powder mixed with sea salt crystals for the top
Mix all the liquids together. Blitz the avocado with the crushed ice until smooth. Next, mix both liquids together. If happy with the taste, pour the mixture into ice lolly moulds, sprinkle with chilli and salt, then freeze.
4. Avocado puree with tofu, lemon and olive oil
By Anna Hansen, founder of The Modern Pantry, London; themodernpantry.co.uk
We do this amazing salad dressing at The Modern Pantry: the combination of lemon and avocado is so delicious it works on its own.
- 2 packets firm tofu u 4 avocados
- 1 lemon juiced
- 2 tbsp creamed horseradish
- Soy to taste
Place all ingredients in a blender and mix until smooth. The puree works well in smoothies with spinach, lemon and apple, too. Just juice the apple and blitz with the rest of the ingredients – delicious and really soothing.
5. Avocado lime cheesecake
By Jasmine and Melissa Hemsley, food writers and bloggers; hemsleyandhemsley.com
We use avocados as a dairy-free topping to our avocado lime cheesecake. The flavour is not overpowering once you add the lime and honey.
For the base:
- 125g pecans
- 45g desiccated coconut
- 70g cacao nibs
- 185g pitted dates
- 3 tbsps coconut oil, melted and at room temperature
For the filling:
- 560g avocado flesh (from about 5 medium-large avocados)
- 200ml lime juice (from roughly 8-10 limes)
- 1 tsp lime zest
- 190g raw honey
- 175ml coconut oil, melted and at room temperature
- A few drops of stevia, to sweeten (optional)
1. Preheat the oven to 150°C fan/Gas Mark 3. Line the base and sides of a springform or loose-bottomed 18cm-round cake tin with baking paper.
2. Toast the pecans and coconut on a lined baking tray in the oven for 7-8 minutes, until golden.
3. Transfer the pecans and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don’t let it go completely smooth).
4. Tip the base mixture into the prepared tin. Press it down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the sides of tin. Transfer to the fridge while you prepare the filling.
5. Place all of the ingredients for the filling in a food processor and blend until the mixture is completely smooth and silky. Check for taste and add more lime juice, zest or sweeten with a little more honey or stevia according to preference, but it’s best to keep this deliciously tangy.
6. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin with a plate and return it to the fridge for a couple of hours or overnight, if possible, to set.
7. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.
6. Avocado tempura
By Anna Barnett, food writer and chef; annabarnettcooks.com
I’ve been using avocado in traditional Asian recipes such as steamed dumplings and tempura. My favourite is tempura avocado where the creamy avocado goes brilliantly with the crispy tempura batter, perfect for dipping in a ginger soy sauce and a variety of chilli sauces both spicy and sweet.
- 1 Hass avocado u 120g plain flour
- 120g cornflour u 5 egg whites
- 200ml cold sparkling water
- Sprinkle of sea salt
Peel and de-stone the ripe but firm avocado and cut into thick chunks. Next dunk the avocado in tempura batter (made by combining all the other ingredients and whisking together) then lightly deep-fry for 1-2 minutes (makes sure the oil covers the avocado) until crisp.
Eat The Week by Anna Barnett (£17.99, Murdoch) out now; @annabarnettcooks
7. Savoury avocado ice cream
By Daniel Doherty, executive chef at Duck and Waffle; duckandwaffle.com
The simplicity of an unadulterated ripe avocado is something special, but it needs help. Treat it with love and season it properly. It’s fatty in taste, so it needs salt and acidity; fresh chilli and seasonal herbs won’t go amiss either. I like to add some stock syrup [equal quantities of sugar and water boiled together for around 2 minutes] and churn the mixture up, before freezing to create a savoury ice cream. The cold temperature brings out the freshness of the fruit, but don’t forget to over season as it will also mellow the added flavours.
8. Coffee and avocado frappe
By Bill Granger, head chef at Granger & Co; grangerandco.com
A coffee and avocado frappe may feel like the weirdest combination, but the avocado acts as an emulsifier and gives a decadent texture and richness, making it both satisfying and good for you, unlike a calorific frappuccino. [To make, blitz eight pitted dates, one cup of hazelnut milk, one ripe avocado, one cup of strong cooled coffee, half a teaspoon of vanilla extract and a handful of ice cubes in a blender and serve immediately].
9. Baked egg in avocado
By Lily Simpson, founder of The Detox Kitchen
A new breakfast favourite of mine is to pop an egg in the centre of an avocado, with the skin still on, add seasoning and paprika and bake at 180°C fan/Gas Mark 6 for 15-20 minutes. They work just as well with toasted fennel and coriander seeds and lemon juice.
The Detox Kitchen Bible by Lily Simpson and Rob Hobson (£25, Bloomsbury) out now
10. Avocado sorbet
By Bruno Loubet, founder of Grain Store, London; grainstore.com
Avocado sorbet works well with sea trout ceviche, which we serve at Grain Store Unleashed. The ceviche’s sharp flavours and the crunch of the baby gem lettuce are beautifully tied together with the creaminess of the avocado. I serve it as a sorbet to keep the refreshing notes of the salad and so the dish remains light.
To make a sorbet like Bruno’s:
- 60g caster sugar
- 60ml water
- 2 avocados, cut in half, peeled, stones removed
- Juice of 1-2 limes
- 4 tbsp fresh coriander, chopped
- ½ tsp ground coriander
Heat the sugar and water in a pan over a medium heat until the sugar dissolves, then set aside. Blend the remaining ingredients in a food processor with the sugar syrup and taste for seasoning. Transfer to an ice-cream maker and churn, or put in a shallow container and freeze. If using the freezer, you will need to return the mixture to the food processor and whizz about three times during the freezing process. Transfer the churned sorbet to a bowl and freeze for at least an hour. It sets hard so take it out 10 minutes before serving.
11. Avocado and chocolate mousse
By Ella Woodward, food blogger and author; deliciouslyella.com
Avocados are amazingly versatile and I seem to include them in most meals. They’re great as a base for a nutritious chocolate mousse.
- 2 ripe avocados
- 4 really ripe bananas, peeled
- 12 Medjool dates, pitted
- 4 tbsps almond butter
- 5 heaped tsps raw cacao powder
- Drizzle of maple syrup (optional)
- Sprinkle of chia seeds (optional)
Halve and peel the avocados and remove the stones, then place the flesh in a food processor. Add the remaining ingredients with a splash of water and maple syrup, if using, then blend until smooth. Divide the mixture between four ramekins and sprinkle over the chia seeds, if using, and serve immediately.
Deliciously Ella by Ella Woodward (£20, Yellow Kite) out now
12. Jalapeno and avocado dip
By Lucy Carr-Ellison, co-founder of Tart London; tartlondon.com
We use avocados a lot. For this dip, mix together avocados , cashew nuts [half a cup], deseeded and chopped jalapeño peppers  with a handful each of fresh basil and coriander.
13. Avocado with a full English
By Clare Lattin, owner of Rawduck; rawduckhackney.co.uk
This is one of our biggest selling brunch items (150 portions a day). So much so, we joke that we should open an avocado bar. And now it’s become part of the English breakfast – on request we serve eggs, bacon, black pudding, tomatoes and sliced avocado.
14. Avocado Ball salad
By Iska Lupton, producer at Bompas & Parr; bompasandparr.com
In the Aztec language, Nahuatl or “ahuacatl” meant testicle. The world evolved into ‘avocado’ when the western world started to broadcast its powers. To impress friends, we recommend avocado ‘ball’ salad, calling upon the assistance of a melon baller to create a salad of perfectly spherical avocado rounds, which should just be doused in fine olive oil.
15. Avocado truffles
By Paul A Young, chocolatier; paulayoung.co.uk
Avocado is great in dairy-free ganaches as it gives a silky texture but the flavour won’t overwhelm the chocolate [grind 140g of dark chocolate in a food processor then mix with one diced ripe avocado. Roll the mixture into small balls to create truffles]. Watch fat levels when adding other ingredients as avocado is very oily. Use them as a base then add textural ingredients such as nuts and chocolate for variety.