• 1 ripe avocado
• ½ cup of Olivani spread
• 1 tsp vanilla essence
• 1 c cocoa
• 3 c icing sugar
•  ½ of chopped walnuts

Line a small shallow dish with foil and set aside.  In a medium sized saucepan melt the Olivani over a low heat.  Once melted, puree with the avocado in the food processor or blender until very smooth.

Return the mixture to the saucepan over a very low heat and add the rest of the ingredients, except the walnuts.  Add the icing sugar a portion at a time.

Once all the sugar has been added the mixture should be quite thick.  Add the walnuts and transfer into the prepared dish.  Top with extra walnuts if desired.

Refrigerate overnight or for at least four hours, and keep it stored in the fridge.

(I actually halved the recipe and it made plenty!)

• 1 onion, peeled and finely chopped
• 2 cloves crushed garlic
• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 1 c pearl barley
• 1 cup of chicken or vegetable stock
• 1 1/4 c water
• 1/2 c Italian crushed tomatoes
• 1/4 freshly grated parmesan
• salt and pepper to taste
• basil leaves
• Cook the onion, garlic, oil and 1 tbsp butter in a saucepan and cook gently until the onion is softened.  Add the barley and cook for one minute (stirring) and then add the water stock and tomatoes.

Bring to a gentle boil and cook gently with the lid on for about 45 mins or until tender.  The pilaf should be quite sloppy.  Beat in the remaining butter, parmesan, salt and pepper.  Tear some of the basil leaves and mix in and garnish using the remaining basil leaves.

Serves 4.

(As a guide one cup of pearl barley will swell to about 4 cups when cooked)