By Prue Leith
Posh breakfast cafes all serve avocado on toast these days, and it makes me wonder what took them so long. The Mexicans have been doing it for ever.
Avocado is good heated (but not really cooked) too. If I am trying to jolly-up leftovers or make a boring bit of chicken more interesting, I will toss chunks or thick slices of ripe avocado briefly in a non-stick pan and add it to the dish. Good with almost anything: lamb, mince, stew or vegetarian casseroles. If you like this idea, try