Tom Kerridge’s Guacamole

Serves 6

“Rich, creamy and spicy, this guacamole takes minutes to throw together but it’s so satisfying and delicious to eat, either on its own with a few tortilla chips, or as an accompaniment to another dish. Avocados discolour quite quickly, so enjoy your guacamole as soon as possible after you’ve made it.”


  • 4 plum tomatoes
  • 2 ripe avocados
  • 3 tbsp lemon juice
  • Finely grated zest of 1 unwaxed lime
  • 1 small red onion, finely diced
  • 2 red chillies, chopped (seeds and all)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp chopped coriander leaves
  • Salt and freshly ground black pepper


  1. To prepare the tomatoes, have a bowl of iced water ready and bring a saucepan of water to the boil. Blanch the tomatoes in the boiling water for 10─15 seconds then immediately plunge into the iced water to stop them cooking. Skin the tomatoes and chop the flesh set aside.
  2. Halve the avocados and use a spoon to scoop out the flesh into a bowl. Immediately spoon on the lemon juice to prevent the avocado from browning and add the lime zest. Mash together lightly with a fork, keeping a little texture ─ you want it to be fairly chunky.
  3. Add the tomatoes, onion, chillies, Worcestershire sauce and coriander and toss gently to combine. Season to taste with salt and pepper. Transfer to a dish and serve immediately.

Recipe extracted from Tom’s Table by Tom Kerridge, published by Absolute Press, £25. © Tom Kerridge. Photography © Cristian Barnett.