This recipe is a guide - you have to keep tasting (without eating everything) as you go... it's a very easy recipe, the most complicated bit is preparing the tomatoes. If you're making multiple quantities (this recipe makes enough for 4-6 people) take out a tomato or two. Please do not use mushy tomatoes, they have to be firm and fresh. The secret to the flavour is the Worcestershire sauce and a bit of Tabasco or Cayenne pepper. The secret to a good consistency is not to mash the avocados too much - there's quite a bit of liquid in this recipe so unless you want a very runny guacamole, keep the avocado quite chunky.
2 x large avocados (or 3 small), roughly mashed
1 x firm fresh tomato, skin and seeds removed, finely chopped
2 x garlic cloves, crushed
100ml light sour cream (then add to taste)
a few splashes Worcestershire sauce
one splash soy sauce
one splash Tabasco sauce (if don't have, add one shake Cayenne pepper instead)
one shake ground cumin (optional)
one shake ground coriander (optional)
juice from half a lemon, plus extra juice to stop top from browning
a good shake or three of salt
freshly ground pepper
1/2 onion, finely chopped (optional - I never add this)
Mix all ingredients together to desired consistency, taste and add anything you feel it should have more of. Then squeeze lemon juice on top and refrigerate.