¼ tsp or a few shakes chilli sauce (we used sriracha)
good pinch celery salt
1 small ripe avocado, halved and stoned
3 piemento stuffed green olives, halved
Put the tomatoes in a bowl with the Worcestershire and chilli sauces and the celery salt. Blitz to a purée with a hand blender then spoon into the avocado, top with the olives and eat with a spoon. Best eaten straightaway.