If you want to make these recipes really pop, try making your own guacamole to include!

Quick Mexican flatbreads
Serves 4

Turn the grill on to a high heat. Heat 4 garlic and herb naans or flatbreads under the grill according to package instruction, then spread thickly with guacamole. Top with shredded rotisserie chicken or leftover roast chicken and scatter with crumbled Feta. Season with black pepper and drizzle with hot sauce, if desired.

Cheesy guacamole steak sambos
Serves 4

Pat 450g sirloin steaks dry with kitchen paper and season generously with salt, pepper and the juice of 1 lemon. Heat 2 tbsp olive oil in a large pan over a medium-high heat and cook the steaks for 3-4 minutes per side or to your preference. Transfer to a cutting board, tent loosely with foil and allow to rest for five minutes. Slice the steaks against the grain. Turn the grill on to a high heat. Split 4 ciabatta rolls and lightly toast the cut sides. Add 2 slices of Cheddar to each bottom bun and place back under the grill until melted. Layer the steak on top of the cheese, then top with generous spoonfuls of guacamole on top. Sandwich together with the top buns and cut in half to serve.

Smoked salmon and guacamole bagels
Serves 4

Split 4 onion bagels and toast lightly in the toaster or under a hot grill. Allow to cool slight. Spread the bagels thickly with guacamole, then top with sliced smoked salmon, sliced red onion and capers.

Creamy avocado pasta with spicy prawns
Serves 4

Bring a large pan of salted water to a boil and cook 320g linguine according to package instructions. In a food processor, combine 300g guacamole with 2 avocados, 120ml cream, 120ml milk and 50g grated Parmesan. Whizz until smooth. Transfer to a pot over a medium-high heat and simmer for 5-6 minutes until warmed through. Season to taste with salt and pepper. Drain the pasta and add to the sauce. In a bowl, stir together ½ tsp black pepper, 1 tsp medium chilli powder, ½ tsp smoked paprika, ½ tsp garlic powder and a pinch each of salt and cayenne pepper. Add 200g raw, peeled prawns and toss to coat. Heat 2 tbsp olive oil in a pan over a medium-high heat. Add the prawns and cook for 4-5 minutes until completely cooked through. Divide the pasta between serving plates and top with the spicy prawns and some rocket. Serve immediately.

Avo-devilled eggs
Makes 12

Hardboil 6 large eggs, then transfer to a bowl of iced water to prevent them from cooking further. When cooled, peel the eggs and cut them in half lengthwise. Carefully remove the yolks from the halved eggs using a teaspoon and place in a small bowl. Add 150g guacamole and mash together with a fork until smooth. Spoon or pipe the mixture back into the halved eggs and sprinkle with a little smoked paprika to serve.