1. Into a Mixing bowl cruble 1/2 dried chilli pepper. Add to it the scoopedout meat of large avocasdos and mash with a potato masher.

2. Force the mixture through a fine sieve into the top of a double boiler and add to it 2 cups unseasoned chicken broth.

3. Heat the soup, stirring occasionally until it boils, and add to it 1 cup heavy cream.

4. Mix well, cover, and heat to the boiling point.

5. Cut 1 large avocado into 1/2 inch cubes and add them to the soup, with salt and white pepper to taste.

6. To vary this soup, transfer it to a large fireproof casserole, small individual ones, or a fireproof soup tureen.

7. Dot wilberally with tablespoons of slihtly salted whipped cream and faintly brown it under a very hot broiler flame.

List of ingredients required:

1/2 Dried chilli pepper
Scoopedout meat of large Avocasdos
2 Cups unseasoned Chicken broth
1 cup heavy cream
1 Large Avocado
Salt and White pepper to taste
Tablespoons of slihtly salted whipped cream

To make the pastry:

1. Place the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs

2. Add enough cold water to make a firm dough

3. Roll out about two-thirds of the dough and use it to line the base of a 200mm baking dish

To make the filling:

1. Trim and break the broccoli into small florets

2. Put the broccoli in boiling water for about 3minutes then drain them well

3. Peel and grate the carrots

4. Arrange the broccoli in the pastry-lined dish and sprinkle the carrots and the peanuts on top

5. Grate the cheese and mix it with the cream, salt and pepper

6. Pour the cream mixture over the vegetables and spread evenly

7. Roll out the remaining pastry and cut it into small strips of about 20mm wide

8. Arrange the pastry strips over the pie, overlapping to form a lattice

9. Press the edges and trim them with a sharp knife

10. Glaze the pie with milk

11. Bake in the preheated oven for about 40 to 50 minutes or until the pie is firm and golden brown

12. Serve either warm or cold with a salad

List of ingredients required:

9 oz (250g) wholemeal flour
4 and 1/2 oz (130g) black vegetable margarine
Cold water

For the filling:

8 oz (225g) broccoli
8 oz (225g) carrots
2 oz (50g) salted peanuts
6 oz (175g) Gouda cheese
3 tablespoons single cream
Salt and freshly ground pepper
Milk

The oven should be preheated at a temperature of 400F (200C)

1. Cut the pumpkin into serving pieces

2. Peel the wedges and discard the seeds and fibers

3. Melt the butter in a saucepan

4. Add the brown sugar and the ginger

5. Score the pumpkin wedges with a sharp knife

6. Spread the wedges with the butter and sugar mixture

7. Lightly sprinkle them with salt

8. Bake the pumpkin in a moderate oven of 350F (180C) in 1/2 inch water in a shallow baking pan for about 2hours or until the pumpkin is tender

9. Baste the wedges regularly with melted butter while still baking

List of ingredients required:

1 pumpkin, about 2 lb
1/4 cup brown sugar
1/4 cup preserved chopped ginger
1/2 cup butter