1.	In a bowl, crumble or mash the blue cheese with the sour cream.
2.	Mash in the avocados. If they are ripe, a fork should be all you need.
3.	Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced spring onions.
4.	Arrange in the centre of a plate or dish, dust with the paprika and surround with tortilla chips. Dive in.

Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St Agur out of a wedge – shaped packet is the blue cheese I keep in the fridge so that I am ever – ready to make this. You don’t need to serve subfusc blue corn tortilla chips with this; you don’t have to serve any kind of tortilla chip with this: though both do add to the luscious eat – me quality. But I’m also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar – snaps, you name it.