Jono & Jules do food & wine

We have a stash of chilli in the freezer which makes for perfect Friday night food. We like our chilli with a ridiculous number of extras including grated cheddar cheese, sour cream, fresh coriander, lime wedges, tortilla chips, rice or jacket potatoes and a big bowl of guacamole. Do not feel limited to serving this with a chilli either as we’ll spread this on toast, have with jacket potatoes or tortillas, or whenever the notion takes us.

Guacamole – serves 4

• ¼ white onion, chopped
• 25g fresh coriander, chopped
• 1 big green chilli, chopped, leave in the seeds
• 4 small avocados, roughly chopped
• pinch of dried oregano
• juice of ½ lime

Put the onion, most of the coriander and the chilli in a pestle and mortar with a pinch of salt and grind to a paste.

Add the avocados to the pestle and mortar with the rest of the coriander, the oregano and the lime juice. Pound until mixed and chunky, then season to taste with some more salt or lime.

Serve with chilli or on top of toast.

(Original recipe from Where the Wild Cooks Go by Cerys Matthews, Penguin Books, 2019.)