1 medium avocado, peeled and chopped;    3 oz almonds, ground; 
1 tsp. fresh mint, finely chopped;       1 Tbs. Fresh parsley, finely chopped;
up to 1/4 pt. plain Soya yoghurt;        2 tsp. fresh chives, chopped;
(1 oz. bean sprouts, to garnish).

8 oz. Short-crust pastry;               4 oz. Red kidney beans (or use tinned);
knob of Margarine;                      1 onion, chopped;
1 carrot, chopped;                      2 oz. Mushrooms, chopped;
1/2 green pepper, chopped;              small piece of swede, chopped
                                  (or use turnip, courgette, parsnip instead);
1 tsp. marjoram;                        1 tsp. coriander;
1 tsp. yeast extract;                   black pepper.

1. Cook the beans.
2. Fry onion, carrot, mushrooms, pepper and swede in margarine until softening.
3. Put vegetables, marjoram, coriander, yeast extract and cooked beans in a liquidiser and blend until smooth, adding water if necessary. It should not be wet. Season well with pepper.
4. Make pastry and roll half to line base of tin. Spread the bean mixture over and cover with the other half of the pastry. Prick with fork.
5. Bake about 20 mins. till golden. Cool slightly and slice into bars. Remove from tin when cold. Cooked slices may be frozen..

8 oz whole-wheat pasta shapes;         2-3 spring onions, chopped finely;
1 large green or red pepper, chopped;  12 olives, stoned and halved;
6 oz smoked tofu, diced;  	       3 slices whole-wheat bread;
2 Tbs. olive oil;                      2 tsp. Cider or wine vinegar;
pinch dried oregano;                   1/4 tsp. garlic salt;
black pepper.

1. Cook the pasta, drain and put in a large salad bowl.
2. Toast the bread lightly and cube it.
3. Add onion, olives, green pepper, tofu and bread to pasta.
4. Combine oil, vinegar, oregano, garlic salt and black pepper with a fork.
5. Pour dressing onto the salad and toss well.

1 small cucumber, thinly sliced;      8 oz. Strawberries, thinly sliced;
1 oz castor sugar;                    coarsely ground black pepper;
juice and grated rind of 1 lime (or lemon);  mint sprigs, to decorate.

1. Arrange cucumber and strawberry slices alternately on a serving plate.
2. Sprinkle over the sugar, pepper, lime (or lemon) juice and rind.
3. Decorate with mint sprigs.

4 oz. Margarine;                     2 oz. sugar;
8 oz. dates, chopped;                2 1/2 - 3 oz. Rice Krispies;
2 - 3 oz. glacé               cherries, chopped;
6 - 8 oz plain cooking chocolate.

1. Melt margarine, sugar and dates in a large pan till dates are soft.
2. Add cherries and enough Rice Krispies to take up the liquid without making it too dry.
3. Press into a tray-bake tin.
4. Melt the chocolate and spread over evenly.
5. Leave to cool and cut into squares.