Posh King Prawn Mayo Jacket Potato

a) Meanwhile, drain the prawns.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

a) While the prawns fry, finely chop the chives (use scissors if easier).

b) Zest and cut the lemon into wedges.

c) Once cooked, roughly chop the prawns, then add them to a medium bowl along with the lemon zest, mayonnaise and three quarters of the chives.

d) Season generously with salt and pepper, then cover and pop in the fridge until the potatoes are ready.

a) While the prawn mayo chills, halve the avocado and remove the stone. Cut the avocado into 1cm chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.

a) Add the baby leaf mix, a squeeze of lemon juice and the olive oil (see pantry for amount) to the bowl of avocado chunks and season generously with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy.

b) Toss to coat, then divide the dressed avocado salad between 2 serving plates.