1. Sauteing till softened (before puréeing and cooling) 1 medium leek, 1 clove garlic, 2 teaspoons grated ginger, 500g golden kumara and spices (try chilli flakes, a little cinnamon, fresh ginger).
2. Once chilled mix in 800g puréed avocado, 400ml unsweetened coconut milk and season to taste. It'll be thick and rich and is best served as small portions.
3. Garnish with a red capsicum and red onion salsa with plenty of lime juice, grated zest and shredded coriander, mint or basil leaves mixed in.

TIP When Avocados are plentiful I also make a lovely sorbet from equal quantities (near enough) of mango and avocado flesh. Add sugar syrup or runny honey to taste and 50ml lime or lemon juice to every 500ml purée - adjust the taste to suit yourself. Churn as you would an ice cream and if it's a little icy then next time add a little more sugar syrup or a shot or three of golden Stolen Rum.