Mark Hix recipe: Guacamole with crispy pork and chorizo

Serves 4-6

(Jason Lowe)

You can serve this with tortillas on the side, or use a warmed or crisp tortilla as a base. Good-quality pork scratchings, such as Mr Trotter's, are ideal for this as they are ready-seasoned.

You can also serve the chorizo mixture as a tortilla filling.

150-180g cooking chorizo with the skins removed
50-60g pork scratchings, broken into small pieces
A small handful of coriander leaves, washed

For the guacamole

4-5 ripe avocados, peeled and the stone removed
The juice of 2 limes
Salt and a good pinch of chilli powder to season

Break the chorizo into small pieces, heat a heavy frying pan and cook the chorizo on a medium heat for 6-7 minutes, breaking it down as it's cooking with the back of a wooden spoon; drain off any excess oil and transfer to a bowl. Leave to cool a little, then stir in the pork scratchings. You can add a little of the released cooking oils back in to moisten it, if you wish.

Meanwhile, make the guacamole by crushing up the avocado in a bowl with a fork, as smooth or as coarse as you wish, then mix in the lime juice, salt and chilli to taste.

To serve, either spread the guacamole on to serving plates, or on to warmed or crisp tortillas, scatter the chorizo mixture over and, finally, scatter over the coriander leaves.