Tonight Maggie and Simon go green with Brussels Sprouts and Avocados. Enjoy their warm winter take on the much maligned Sprout and take a trip back to the seventies with Simon’s Avocado Ice Cream. Having the space to grow your vegies is not an option for many people today, but there are some alternatives out there for the keen gardener. Sustainable foods consultant Latarnie McDonald took Simon to the Fern Avenue Community Garden in the Adelaide suburb of Fullarton, where local residents can apply for a small plot to grow their own vegetables. The gardeners were growing lots of fantastic produce, but some Brussels’ sprouts, grown by Vida, really caught Simon’s eye. In the kitchen Simon makes a mornay by smothering gently steamed Brussels sprouts with a cheese topped béchamel sauce. Baked to perfection in their creamy concoction the sprouts are simply served with some walnut bread. Maggie uses the leaves and hearts of Brussels sprouts in a delicious warm salad which includes hazel nuts, bacon and lemon. The salad is served with a tender chicken scaloppine. On the Northern New South Wales coast Maggie finds herself in “avocado heaven”. Tropical Fruit World, located in Duranbah, is a working farm and theme park that covers sixty five hectares and features over 500 different varieties of rare and tropical fruits. Avocados are one of the parks main commercial fruit and Maggie braves some wet sub-tropical weather to wander through the avocado groves with farm manager Aymon Gow. In the kitchen Maggie uses the classic combination of avocado and prawn to make delicious open style ravioli. The creamy textures of the gently cooked prawn and slightly warmed avocado on the springy egg pasta make this dish a simple yet rich, indulgence. Simon dips into his 70’s cookbooks to come up with an old dinner party favourite, Avocado Ice Cream! Combined with lemon, salt, a creamy custard and topped with more sweet and citrus flavours the palate may not know what to ex