Sample recipe
Prawn and Avocado Pasta

• 340 g/12 oz linguine pasta or spaghetti
• 1 ripe avocado
• juice of 1 lime
• 2 tablespoons olive oil
• 450 g/1 lb raw Tiger prawns, peeled and de-veined
• 1 large clove of garlic, crushed
• 1 green Kenyan chilli, de-seeded and finely diced
• 150 ml/5 fl oz crème fraiche
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh coriander
• 4 tablespoons freshly grated Parmesan cheese

1. Cook the pasta in a large pan of boiling salted water.
2. In the meantime peel the avocado and cut it into 1 cm/1/2" chunks. Toss with the lime juice to prevent it from going brown.
3. Heat the oil in a sauté pan over medium heat. Add the prawns and cook, stirring, until the prawns turn pink, about 3 minutes.
4. Stir in the garlic and chilli and cook for 30 seconds, then add the avocado and lime juice, crème fraiche and chives. Heat through and season.
5. Drain the cooked pasta, letting some of the cooking water remain on the pasta, then toss with the sauce.
6. Pile into warmed serving bowls and sprinkle with the coriander and the Parmesan.

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