First, ensure your avocado is ripe. Hold it in your hand and gently press the skin. If it gives a little, it’s ripe.
Remember that the avocado has a large stone in the middle. Take a sharp knife and cut the avocado in half, going round the edge of the stone. Twist it to separate the two halves.
To remove the stone, hold the half with the stone in one hand, and with the sharp knife, give the stone a smart tap, so that the knife is stuck in the stone.
Twist the knife, and the stone will come out.
You could stop at this point and serve your filling on top of the avocado half.
To remove the skin, first cut each half into two.
You should then be able to gently peel away the skin from each quarter.
Use the knife to cut the avocado into slices or chunks as required.