1. Choosing an avocado: you need a nice soft avocado. The best way is to gently squeeze the narrow end and it should yield slightly under your fingers. Most supermarkets sell them a bit under-ripe, so leave them on the counter for a few days before using. Don’t store in the fridge or they won’t ripen.
2. Cutting it open: Cut around the stone and pull the two sides apart. A few brown bits aren’t a problem, but not too many or the taste will be a bit bitter. To get the stone out you can pry it out with a spoon, or if you are confident bring a knife down hard onto the stone, then twist it out. Don’t hold it in your hand the first few times!
3. Run a spoon around the flesh, and either remove it and mash with a fork on your board, or do it in the skin as per the picture. If there are a few too many brown bits you can remove them and mash the rest.
4. Spread onto toast, and cut into fingers. Wholemeal bread is good for babies, but nothing grainy to start with as it’s harder for them to eat. I find toast better as my baby likes the crunch, and it holds together a bit better. Bread tends to get gummed into a mushy ball quite quickly.