Slices of avocado sandwiched between layers of creamy carrots and wrapped in tender leaves of spinach.

450g spinach

900g carrots

4 cloves of garlic, unpeeled

25g gelatine powder

4- tblsp lemon juice

6- tblsp olive oil

2-3 tsp mustard

2 tsp caster sugar

qtr whole nutmeg, grated

salt and black pepper

2 avocados

a little grated carrot

Cos lettuce leaves to decorate

Wash and remove stalks of spinach. Boil the whole leaves for a brief minute until just limp.

Peel and roughly slice carrots. Boil with unpeeled garlic until well cooked.

Oil thoroughly a 23-25cm round shallow bowl.

Line with three-quarters of the spinach leaves, layering them on top of each other, bringing them up and a little over the sides of the dish.

Dissolve the gelatine in a little water over a gentle heat.

Process the boiled carrots, skinned garlic, dissolved gelatine, lemon juice, olive oil, mustard, sugar, nutmeg and salt and pepper to taste.

Cool a little and spoon half of it onto the spinach case.

Cut the avocados in half, peel off the skin and slice thinly across.

Lay the slices on top of the carrot puree.

Spoon on remaining carrot puree and smooth the top.

Bring any overlapping spinach leaves in over the filling and lay the remaining leaves on top of the carrot.

Brush with a little oil, cover with cling-film and refrigerate for several hours or overnight.

Turn out onto a serving dish, loosening the edges carefully with a knife if necessary. Brush the top with oil again to make it really shiny and put grated carrot in the centre.

Arrange lettuce fanning out wards around the spinach timbale.

Impressive for a cold lunch party or as a first course at a dinner party.

(Courtesy of `Salads for all Seasons` by Josceline Dimbleby)