Egg cups are all very well and good, but you can turn an avocado into two cups for a tasty brunch. Just crack the raw egg into the pitted fruit, and bake the whole thing for around 15 minutes, serving with a little cracked black pepper on top. A watercress and chorizo salad sits underneath. 

If eggs aren't your thing, why not try the same approach but make yourself a fresh beetroot salsa instead? Take out the stone, and dice up your beetroot, tomatoes, shallots and coriander. Finish up your salsa and fill the hole in your avocado – and your appetite.

Avocados and strawberries can be paired up with peppery rocket leaves and finely-sliced shallots to make this summery salad. The aavocado's neutral flavour sits in the middle ground between the sour shallots and sweet honey and lemon dressing, and it soaks all of this up before giving it back tenfold.

You can use avocado to make 'icing' mixed with lime juice and sweetened with agave nectar. Brush it liberally over soft sponge to give your cake a unique flavour. Top with kiwi fruit slices for their bittersweet tang. 

This cucumber soup relies on avocado and yoghurt for its creamy texture. It's an unusual soup, as you use sherry vinegar and tamarind purée to flavour the milky concoction, as well as diced apple and cucumber – and even a little ginger. Serve it cold on a hot day with crackers.

While fans of this classic salad won't be happy with the addition, chunks of avocado add a smooth texture that complements the crispy cos lettuce leaves perfectly.This recipe incorporates a regular Caesar dressing: anchovies, garlic and white wine vinegar, all of which work extremely well with the avocado. Top with crispy croutons and parmesan shavings.

Guacamole is delicious, but why not do the unexpected and use it in a salsa instead? This recipe showcases the guac with spicy potato wedges and a fried egg, so you have an extra dipping option.