To remove avocado from their skins, use a spoon that mirrors the size or shape of the avocado, ease the spoon edge in between the skin and flesh, then press the spoon against the skin and you’ll find that it just cups it out beautifully in one perfect piece.

Avocado can discolour quickly, so a little trick is to add some acid, such as lemon, lime or orange, and squeeze a little juice over the top. It will season it nicely, but also protect it.

If you can’t get hold of mango, use pineapple, grapes, strawberries, blueberries… Anything sweet and sour will work brilliantly.

Place the seasoned salmon fillets in the air fryer* in a single layer and cook at 200°C for 7 minutes, or until cooked through. If you’re after extra-crispy skin, carefully cut the skin off the salmon and place alongside the fillets to crisp up, turning halfway (you may need to do this separately, depending on the size of your air fryer).

*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.