Can I Stop The Avocados From Browning In The Roquamole?

Our answer

Nigella's Roquamole (from NIGELLA EXPRESS) is a melding of guacamole and creamy but sharp blue cheese, such as Roquefort or St Augur. Spring onions (scallions) and chopped pickled jalapenos add texture and piquancy.

Avocados will brown when they are cut due to exposure to the air causing oxidisation. You can slow the rate of browning by using acid, such as lemon or lime juice or by trying to reduce the exposure to the air using coverings. Freshly-made Roquamole should be fine for the time that you are serving it, but leftovers will brown slightly on the surface. You could try pressing a piece of clingfilm (plastic wrap) directly onto the surface of any leftovers, trying to make sure that there are no air bubbles, but it is likely that you will still discolour a little. However, if leftovers are stored in the fridge for 1-2 days, then they should still be fine to eat. However, we would not recommend making the Roquamole in advance as it will lose some of its pistachio green colour.