The El Bulli-graduate and London-based chef on her favourite addition to ceviches, salads … and hair

I feel like avocado oil has a lot of nutritional value. It’s something that’s only appeared on the market in more recent years. If you have a really good one, if it’s cold-pressed, then for me it has more aroma and taste than other oils; a more authentic flavour.

In Mexican food, we use avocado leaves to cook with. And so, for me, it kind of reminds me of those avocado-leaf notes.