(Serves six)

6 large cabbage, chard, spinach or iceberg lettuce leaves
350 g cooked peeled prawns
2 ripe avocados, peeled and diced
2 to 3 tablespoons mayonnaise, crème fraiche or soured cream
1 tablespoon chopped chives, plus 6 long chives for tying the parcels
Freshly ground pepper

Blanch the cabbage, chard or spinach leaves. Drain and refresh under cold water. Dry on paper towels, and cut out the stem. The lettuce leaves will not require blanching. Mix the prawns, avocado, mayonnaise and chives, and season with pepper. Divide the mixture between the leaves, and enclose carefully, tying with a chive. If you like, a little chopped green chili can be added to the mixture.

(If you like the ingredients but cannot be bothered with the leaves, a simple dish of avocado and prawns with a cocktail sauce might appeal. To make an authentic cocktail sauce, good with prawns on their own, the best-known propriety brand ketchup is mixed with horseradish; a more delicate Marie Rose sauce is made with the ketchup mixed with mayonnaise; again, the proprietary brand of mayonnaise will do.)