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

1. Remove any tough outer leaves from the sprouts and trim the bases

2. Wash the sprouts well in cold water and thoroughly drain them

3. Finely shred the sprouts and put them in a bowl

4. Peel and grate the carrots and finely chop the celery

5. Add the carrots together with the walnuts to the shredded sprouts

6. Mix well and season to taste with salt and pepper

To make the dressing:

1. Mix the yoghurt with the mayonnaise and mustard

2. Season to taste with salt and pepper

3. Mix the dressing with the salad

4. Spoon the salad into a serving dish

5. Cover the dish and chill until ready to serve

List of ingredients required:

3 oz (75g) chopped walnuts
2 lb (900g) Brussels sprouts
1 small head of celery
1 lb (450g) carrots
Salt and freshly ground pepper

For the dressing:

1/4 pint (150ml) mayonnaise
1/2 pint (285ml) natural yoghurt
1 teaspoon meaux mustard
Salt and freshly ground pepper

1. Peel and cut the onions into thin rings

2. Blanch the onions in boiling salted water for 1minute

3. Drain them thoroughly and put them on one side to cool

4. Slice the tomatoes and arrange them overlapping the cooled onion rings round a large shallow serving dish and leave the center clear

5. Season lightly with salt and pepper

 To make the dressing:

1. Halve and stone the avocados

2. Scoop out the flesh and put it into a liquidizer

3. Add the soured cream, French dressing, garlic and salt and pepper to taste

4. Puree the ingredients until smooth then adjust the seasoning

5. Shortly before serving, spoon the avocado dressing into the center of the salad

List of ingredients required:

(serves 12 people)

2 large Spanish onions
Salt
Freshly ground pepper
3 lb (1.4kg) Mediterranean tomatoes

For the dressing:

2 ripe avocados
2 cloves crushed garlic
1/ 4 pint (150ml) soured cream
1/ 4 pint (150ml) French dressing
Salt and freshly ground pepper