Avocado smoothie

Blend ripe avocado with chilled milk or yoghurt and a little banana until no flecks remain; add the liquid gradually so it stays thick. A squeeze of lime or lemon brightens the flavour.

It should yield gently to pressure in your palm, not feel mushy. If it is firm, leave it at room temperature until it softens; once ripe, refrigerate it to slow further ripening.

It is best soon after blending, because avocado darkens as it meets air. If needed, pour it into a small airtight container, fill it nearly to the top and refrigerate; stir well before drinking and use within a day.

Banana, mango and pineapple pair well with its mild, buttery flavour; lime, ginger or mint add a sharper note. For a savoury version, blend it with cucumber, spinach and lime.

Banana gives a similarly thick texture and sweetness, while Greek yoghurt makes a creamy, tangier blend. For a dairy-free option, try silken tofu or soaked cashews.

Yes. Peel and stone ripe avocado, cut it into chunks and freeze them in a single layer before transferring to a sealed container; blend the chunks straight from frozen with your chosen liquid.