If I see avocados on special offer I buy them and, unbeknowns to Mrs Steve, scoff them au naturel with a furtive teaspoon. Our typical avo dish is avos with Delia Smith's seafood sauce and prawns, with a liberal sprinkling of sweet or smoked paprika. The sauce tastes fifty times better if you make it a few hours in advance. Another one is tricolore salad, devastatingly simple yet devastatingly delicious. Take two ripe avocados and slice them thinly. Take two big blobs of mozzarella (maybe 200g) and slice them thinly. Take a big handful or two of the best cherry tomatoes you can lay your hands on and cut them in half. Get a big shallow dish and arrange the slices of avo and cheese artistically. Alternatively, just chuck them into the dish at random. Scatter the chopped tomatoes on top. Grind a few grinds of black pepper on top. Sprinkle a couple of tablespoons of your finest extra virgin olive oil over the whole thing and finish off with a few torn baby basil leaves. As with everything, the quality of your ingredients here is paramount. No shitty shop tomatoes, no rock-hard or blackened avocados, no bog-standard olive oil, no bloody dried basil (this should not ever infest your kitchen at all, frankly). It's an amazing dish as long as you stick to those rules. And you don't need buffalo mozzarella. You never do. Get this right, which is easy, and you have a healthy summery supper for two. It needs wine..

Actually, Mrs Steve accuses me of always planning meals "that need wine." Don't tell her, but she could be right...