Time to say goodbye to the trendy avocado toasts that have been plaguing our brunches for so long. Bid adieu to the inexplicably smashed ‘avo’ peeking out from behind your bacon. It’s auf Wiedersehen to the slimy prawn cocktails of the past. This sensational green fruit deserves so much more than a slice of cold toast and we have the recipes that will light the way to a brighter, avocado-fuelled future. Take a look at how some of the UK’s best chefs use the creamy texture in their dishes and recreate them at home.

We mean it when we say it’s time to get creative with your avocado and David Everitt-Matthias certainly hasn’t held back with this ridiculously indulgent dessert. The rich chocolate ganache is balanced by a smooth and zesty avocado ice cream with Malibu-infused shavings of coconut. It might sound crazy, but the flavours come together in perfect harmony, so get that ice cream machine churning and prepare yourself for a Michelin-starred culinary sensation.

You might have borderline traumatic memories of prawn cocktail gone wrong, often involving disconcertingly crunchy cubes of avocado. However, the fruit pairs with seafood remarkably well when done right. Stun guests at your next dinner party with Martin Wishart’s ode to crab; avocado is thinly sliced and delicately wrapped around a crab roulade in this beautiful, summery starter, which is served on a bed of feather-light avocado mousse. After tasting this you’ll understand why seafood and avocado are meant to be together.

Think clean; think fresh; think beautifully citrusy trout ceviche topped with a gorgeous lemon and lime-infused avocado sorbet. It might sound a bit experimental at first, but the frozen sorbet ensures the dish tastes as refreshing as possible. Serve this one up on a summer’s day when you’re feeling adventurous – your taste buds will thank you.