Guacamole is best made as close to serving as possible, so when you are nearly ready to eat, coarsely mash but do not purée the avocado flesh.
Fold in the remaining ingredients and serve.
For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.