Prepare the aromatics: Finely dice the red onion, seed and dice the tomatoes, and chop the jalapeño and coriander. The onion should be tiny, almost translucent cubes; the tomato pieces should be uniform. You’ll smell the sharp, fresh scent of the onion and chilli as you work.

Halve and scoop the avocados: Cut each avocado in half lengthways around the stone, twist to separate, and remove the stone. Scoop the flesh into a large mixing bowl using a spoon. The flesh should be a vibrant, pale green and yield easily to the spoon.

Mash to your preferred texture: Using a fork or a potato masher, mash the avocado until it’s mostly smooth but still has a few small, chunky pieces. I prefer a texture that holds its shape but is easily spreadable. You’ll feel the resistance change as the avocado breaks down.

Add the fresh ingredients: Scatter the diced onion, tomato, jalapeño, and coriander over the mashed avocado. The colours — bright green, white, red, and dark green — should look vibrant and fresh.

Season and finish: Pour over the lime juice, add the salt, pepper, and minced garlic if using. Drizzle with the olive oil. The lime juice will immediately brighten the colour of the avocado, preventing browning.

Fold gently to combine: Use a spatula or large spoon to fold everything together gently. Do not overmix — you want distinct pieces of onion and tomato throughout. The guacamole should look creamy with visible specks of colour.

Taste and adjust: Dip a clean spoon into the guacamole and taste. It should be tangy from the lime, savoury from the salt, and have a gentle warmth from the chilli. Adjust the seasoning with a pinch more salt or a squeeze more lime if needed.

Rest for 5 minutes: Let the guacamole sit at room temperature for 5 minutes. This allows the flavours to meld. The texture will set slightly, and the aroma will become more rounded.