What We’re Cooking: The best damn guac

The MFWF team are, like you, bunkering down and getting to know our kitchens really, really well. Over the coming weeks, we’ll share some of our home-cooking adventures in the What We’re Cooking column. Think of these not so much as recipes, but gentle suggestions of ways to spice up your own quarantine repertoire. First up, MFWF's E-Commerce & Digital Marketing Executive Sophie Hume talks us through how she likes her guacamole.

Disclaimer: 100 per cent of people who have tested this recipe have said that they would eat again.

The recipe: Wash your hands. Now wash them again. Now lay those hands on three perfectly ripe avocadoes, handling these with love and admiration because avocadoes make the world go round. Scoop the flesh into a bowl and smoosh it with a fork. Add a squeeze of lime and some salt. Introduce some red onion and tomatoes into the mix: these can be finely diced or chunky and funky depending on your mood (you have plenty of time to experiment). Mix your chopped ingredients into the smooshed avocado, then hit it with a healthy amount of Tabasco, another few squeezes of lime to taste. Then – controversy! – I like to add a dollop of sour cream, because let’s face it dairy is the only thing keeping most of us going at the moment. If you’re some kind of purist and/or a vegan, you could just skip this step entirely. If you’re the beautiful Antoni from Queer Eye, you would add some yoghurt here instead; more power to you. Add more salt and some pepper to taste and you’re ready to roll. Or dip. Put on your party pants, get settled into your usual spot on the couch and hoe into this one.

Tip: Best served with Tostitos tortilla chips with a splash of lime

What are we watching with this? Tiger King on Netflix – it’s an absolute train-wreck that really makes you feel better about your own life choices. Haven’t washed in three days, let alone left the house? That’s okay; be inspired by Joe Exotic and his glorious mullet.  

Leftover potential? No leftover potential at all, it’s always eaten, right down to the last smear around the lid of the bowl.