Carefully cut each avocado down to the seed using a sharp knife. Turn the avocado around the blade of the knife to cut it in half lengthways. Twist the halves in opposite directions, lifting as you twist to reveal two halves, one with the seed still attached. To remove the seed, give it a short, sharp chop with the knife; this will bury the blade a few millimetres into the seed’s woody surface. Twist the knife and the seed is free.
Scoop the flesh from the skin using a spoon. Place in a bowl and mash with a fork, keeping it quite chunky.
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