Avocados are always on offer in my local supermarket (still ridiculously expensive, but they’re cheaper if you buy in bulk) – so every now and then, I buy a few, eat them incessantly for a few days, then get sick of them and go a few weeks with none – which is why avocado recipes on this blog always seem to come in groups! Luckily I haven’t yet reached the stage where I can’t stand the sight of them, so here’s another recipe (to follow on from the other day’s goat’s cheese guacamole) – avocado cream. It’s a mild and creamy avocado sauce made with Greek yoghurt to amp up the creaminess even more. I served it dolloped on top of some chickpea tacos, which was the perfect way to add a touch of decadence to an otherwise simple taco filling, but I bet you creative people can think of another million uses for it too.

The recipe written out below makes about a cup (enough for about 4 portions of these tacos – we have some left for dinner, yippee!), but it would be easy to scale it up if you wanted more. And believe me, you’ll want more. I’m picturing this on salads, in sandwiches, dolloped on pizza… I pretty much want to put this on every meal from now on. Weirdly I didn’t actually ‘discover’ avocados until a year or so ago, so I guess I’m still in the stage where I’ll happily eat them in any way possible. Plus eating avocados makes me feel like it’s still summer, despite the looming return to work after the summer holidays (schools go back on Monday, boooo).

By the waaaay, I’ve got two cookbook giveaways coming up in the next couple of weeks, so make sure you stop back soon.