Jumbo Prawn Cocktail Salad With Avocado

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into small cubes

Add the cubed potatoes to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until golden and crisp

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, drain your jumbo prawns then add them to the pan and cook for 6-7 min or until cooked through

Once done, remove the pan from the heat and set aside to cool

While the prawns are cooking, combine your tomato ketchup, mayo and Henderson's Relish in a bowl

Add a squeeze of lemon, a generous pinch of salt and half your cayenne pepper (can't handle the heat? Go easy!)

Stir it all together – this is your Marie Rose-style sauce

Wash your lettuce, then pat dry with kitchen paper and remove 4 outer leaves per person and set aside

Shred the inner core[s]

Combine the shredded lettuce with half the Marie Rose-style sauce (save the rest for later!)

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Cut the remaining lemon into wedges