I’m 90% sure that we’ve reached what the guardian would call ‘Peak Avocado’. It happened before people started doing those ridiculous Avocado flowers, even before Queen Nigella did a ‘recipe’ for sticking them on toast. I’m unashamed in saying that I absolutely love the stuff. It takes a matter of minutes to get one mushed up with some chilli and pepper on toast to make a quick breakfast, or blended with pine nuts, basil and lemon to make a very quick avo-pesto for your weeknight dinner. They’re versatile, healthy (to an extent) and go with a lot of great fresh flavours. More importantly, they go with Mexican food, and I love Mexican food. These oven baked avocado ‘fries’ are great to munch on but go even better as a filling in a taco, alongside pretty much any other taco filling of your choice.