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My twist on a traditional prawn cocktail uses natural yoghurt – giving us lots of gut-friendly bacteria – and avocado to achieve a super-smooth, creamy sauce, as opposed to calorific mayo.
Ingredients
350g fresh or frozen peeled cooked prawns, from sustainable sources
800g baby new potatoes
1 ripe avocado
6 heaped tablespoons natural yoghurt
2 lemons
½ a bunch of fresh basil (15g)
1 cucumber
4 spring onions
½ an iceberg lettuce
200g ripe mixed-colour cherry tomatoes, on the vine
2 punnets of cress
extra virgin olive oil
200g fresh podded peas
1 fresh red chilli
WEIGHT CONVERTER
grams
to
cups
Method
If using frozen prawns, defrost overnight in the fridge or simply place in a bowl of cold water while you prep everything else, to save time.
Cook the new potatoes in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through, then drain and steam dry. Squash them into a large bowl and put aside. Meanwhile, peel and destone the avocado, putting the flesh into a blender with the yoghurt and the juice of 1 lemon. Pick a small handful of baby basil leaves into a cup of cold water for later, then add the rest of the bunch to the blender and blitz it all until smooth. Taste and season to perfection, loosening with a splash of water, if needed.
Peel the cucumber, halve lengthways, scrape out the watery core and finely slice. Trim and finely slice the spring onions. Halve and finely slice the iceberg. Quarter the cherry tomatoes. Snip the cress. Add it all to the bowl of potatoes and dress with 1 tablespoon of oil and the juice of the remaining lemon. Taste, season to perfection, and divide between your plates.
Drain the prawns well, if needed, then toss with 2 tablespoons of the sauce and the fresh peas, to coat. Portion them up, elegantly spooning the remaining sauce on top. Finely slice and scatter over the chilli, to taste, then tuck in.
Jamie Oliver MBE is one of the most famous celebrity chefs in the country. His cheeky Essex boy persona and simple, delicious food has made him a hit in the food industry.
He started his career as a pastry chef at Antonia Carluccio’s Neal Street restaurant in London before moving on to The River Cafe in Fulham. It was there that he made an unannounced appearance on a documentary the BBC were filming. The producers loved him and from there, his television career started to take off.
The Naked Chef was Jamie Oliver’s first solo TV venture, with a best-selling book to match. He was an instant hit, drumming up recipes for all occasions – from hen parties to a quiet night in. After three series of The Naked Chef, Jamie filmed a fly-on-the-wall documentary, detailing his new business venture of opening up his first restaurant, Fifteen. The restaurant helps to train young adults who have come from a disadvantaged background.
His next endeavour was a campaign called Feed Me Better, which aimed to educate parents and children about the importance of healthy school dinners. As a result of his effort to improve school dinner’s in schools, Jamie was able to get Turkey Twizzlers banned from being served to children in schools.
Jamie Oliver’s noted brand of cooking is sure to be a hit with any family as he brings new twists to classic dishes, such as harissa chicken traybake (opens in new tab), and offers up healthy alternatives to kids’ favourite junk foods – like this one for chicken nuggets (opens in new tab). His simple recipes emphasise the goodness of fresh ingredients, sourced locally and cooked at home.
With over ten best-selling books, including classics like Jamie's 15 minute meals (opens in new tab) and Save with Jamie (opens in new tab), and restaurant chains all over the world, Jamie Oliver is reportedly worth over £170 million.
In July 2000, Jamie Oliver married his wife, Juliette Norton. Together they have five children and the family lives in North London.
Beef and beetroot salad
