Avocado, the divisive vegetable that is actually a fruit that holds millennials back from buying their first homes actually has a history and has been widely used as an ingredient before avocado toast was thrust into the limelight in the last few years.
Michelin star chefs recognise the green, oily, creamy goodness of avocado and use them in season from tarts to seafood, sushi to roulade. We had a look around the web to find how some expert chefs treat the much-maligned fruit in their culinary creations.
Michelin starred chef Diego Munoz's Rock Oysters, Alaskan King Crab, Cous Cous, Apple and Avocado
Chef Diego Munoz's Rock Oysters, Alaskan King Crab, Cous Cous, Apple and Avocado
Wild Atlantic Prawn and avocado with romesco crumb recipe
Chef Russell Brown creates a Wild Atlantic Prawn and avocado with romesco crumb dish
Avocado Prawn Roulade - Restaurant Style Recipe
With the help of a sous vide we see how chef Daniel Humm of Eleven Madison Park turns the humble avocado in to something really, really nice.
Michelin star chef Graham Garrett creates scallop ceviche taco recipe
Graham Garrett, chef patron at The Westhouse in Kent cooks Scallop Ceviche Taco.
Chef Tsumura of Maido Restaurant Prepares Avocado Tofu and Octopus Sushi
The Maido maestro prepares a Peruvian sushi with avocado tofu and octopus.
Chef Tsumura of Restaurant Maido Prepares Avocado and Beans recipe
Chef Jake Nicolson's Warm Miso Glazed Eel with Avocado Puree, Apple, Pickled Kohlrabi
Humphry's Head Chef making Dorset Crab & Avocado Tian
Humphry's Head Chef, Chris Wheeler making Dorset Crab & Avocado Tian, with Cucumber topped with a Soft Boiled Quails Egg & finished with Pink Grapefruit
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.