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

The UK's top chefs and food bloggers share their favourite avocado recipes