Here’s how you can eat this versatile fruit for every meal

They’re good for you and versatile – here’s how you can enjoy avocados for breakfast, brunch, lunch and dinner…

Green goddess smoothie bowl

You can prep most of this breakfast the night before. The crunchy seed topping will make enough for 8-10 servings, and can be stored in an airtight container for up to one month. Serves 2 Prep 15 mins plus freezing Q Q Cook 10-15 mins Q

2 bananas, sliced 1 ripe avocado, stoned, peeled and

chopped into chunks 1 small ripe mango, stoned, peeled and

chopped into chunks 100g fresh or frozen spinach 250ml milk or unsweetened almond milk 1 tbsp almond or peanut butter 1 tbsp clear honey (optional)

FOR THE SEED MIX 1 tbsp each chia seeds and linseeds 4 tbsp each pumpkin seeds, sunflower seeds, coconut flakes and flaked almonds ¼ tsp ground cinnamon 2 tbsp clear honey

FOR THE TOPPING 175g mixed chopped fresh fruit (we used banana, mango, raspberries and blueberries)

1 Arrange the bananas on a baking tray lined with baking parchment, and freeze overnight.

2 Heat oven to 180C/160C fan/gas 4. Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle with honey. Toss until everything is well coated, then scatter over a parchment-lined baking tray in an even layer. Bake for 10-15 mins, stirring every 5 mins or so, until lightly toasted. Cool.

3 In the morning, put the avocado, mango, spinach, milk, nut butter, frozen banana and honey in a blender and whizz to a thick smoothie consistency. Divide between two bowls and arrange the fruit on top. Scatter 1-2 tbsp of the seed mix over each bowl. PER SERVING 488 kcals, fat 24g, saturates 5g, carbs 52g, sugars 48g, fibre 12g, protein 11g, salt 0.2g