Avocado and broccoli dips and spread

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Step 1

1. • Trim the florets from the head of broccoli, and cook them in a big pan of salted boiling water for about 3 minutes (until what the Americans call crisp-tender).

Step 2

2. • Drain and plunge straight into ice-cold water.

Step 3

3. Once the broccoli is cold, drain very well and tip into a food processor, adding the oils as you process to a thick purée.

Step 4

4. Halve the avocado, remove the stone and then spoon the flesh into the processor.

Step 5

5. Add the spring onions too, along with most of the coriander.

Step 6

6. If you don't want this too fiery, de-seed the chilli, then roughly chop it and add, along with half of the lime juice, and purée again.

Step 7

7. Taste to see if you want more lime juice - I generally find 1 or 2 limes optimal, but it depends on their juiciness - and add salt to taste.

Step 8

8. • Serve in a bowl, sprinkled with the remaining coriander, ready to be dipped into or spread onto toast