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A luxurious and pretty dressing that I like on almost any salad. Try it on top of a red bean salad with a base of shredded lettuce.

SERVES 4–6

1 large ripe avocado

juice of ½ lemon

1 tbsp red wine or cider vinegar

1 tbsp best-quality extra-virgin olive oil

salt and freshly ground black pepper

Tabasco sauce or curry powder (optional)

Halve, stone and skin the avocado. Put the flesh into a blender or food processor with the rest of the ingredients and whiz to a luscious pale green cream. Alternatively, put the ingredients into a deep bowl and use a hand blender.

You can perk up the flavour with a drop or two of Tabasco sauce or a pinch or two of curry powder.