1. Split the avocado lengthways around the middle, twist and divide into halves. Spear the pit with a sharp fork and toss in the bin. Place each half in a bowl small enough to support it. 
2. Season with salt and pepper and squeeze the juice of half a lemon into the cavities. Flick a little tabasco over the lemon juice and add olive oil to almost fill the cavity. 
3. Sprinkle with a few cut chives. Serve with small spoons to scoop out the avocado slicked with dressing.

If you feel like having something hot, a few ripe tomatoes from the basket make a good starting point. For example, it takes only a few minutes to turn them into a fresh tomato sauce to toss with pasta. If blanching and peeling seems like a chore, don't bother.