Recently, I found myself sitting at a long kitchen table in a building near Chester being served an impeccably healthy Mediterranean-type feast by top chef Neil Nugent. I tucked into peppers stuffed with quinoa and vegetables, roast cauliflower and chargrilled tenderstem broccoli, griddled prawns and salmon, veggie and lobster burgers on buns spread with avocado purée. But this was no multi-starred restaurant: I was in the product development kitchen at Iceland Foods and most of the ingredients came straight from the freezer including, amazingly, the avocados.