This tasty mash with lemon and basil oil is great for open face sandwiches, as a dip with crackers or veggies, or it’s wonderful spread on toast and topped with eggs for a weekend brunch. For a special dish try sautéing some mushrooms in a little olive oil or coconut oil with some sea salt and serve them over the mash on toast.

Chef Kate TIP: Try using a little basil oil just swirl a toothpick in the oil then swirl into the avocado mash. Remember a little oil goes a long way and adds beautiful flavour but use it sparingly. Try others culinary oils to use!