Amber Black's Avocado Pots with Salmon Caviar

Wizard dishes to conjure up using avocado, the year-round green goddess of nutrition, magic on its own or in our velvety variations

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   1. Have ready 4 x 200ml-250ml individual pots or serving dishes. Chop the herbs very finely and reserve.
   2. Cut the gelatine into broad strips and soak in cold water for a few minutes, then squeeze out the excess liquid.
   3. Peel, stone and roughly chop the avocados. Whiz in a food processor with the sour cream until smooth.
   4. Dissolve the gelatine in 2 tbsp just-boiled water from the kettle, then whiz into the avocado mixture until combined. Whiz in the lime juice. Fold in the chopped herbs and adjust the flavour with salt and Tabasco. Transfer to the individual pots and chill in the fridge for a few hours.
   5. When ready to serve, decorate with sour cream, a spoonful of salmon caviar and a sprig of dill.