Inspired by a dish we had in an Andean restaurant in London’s Shoreditch, this is utterly gorgeous. The robust, sweet and salty flavour of the ceviched prawns is lifted to new heights by its dressing and the lovely herb mix, while the avocado and toast are the perfect accompaniment.

4 big prawns, beheaded, peeled, de-veined and very finely chopped; 4mm pieces is about right

½ a small red onion, very finely chopped

1 medium tomato, skinned, seeded and very finely chopped

½ handful of parsley leaves, chopped

10 tarragon leaves, chopped

½ - 1 small, medium heat chilli, finely chopped (according to your love of heat)

8 peppercorns

Heaped dstspn finely chopped chives

4 tbspn red wine vinegar

4 tbspn dry cider

3 tbspn extra virgin olive oil

1 avocado, peeled and finely sliced

2 slices sourdough bread

Nasturtium flowers and leaves to serve (optional)

• Carefully mix the prawns, onion, tomato, herbs and chilli in a bowl and set aside

• Whizz the peppercorns, red wine vinegar and cider in a blender, add a pinch of salt, and add enough of it to the prawn mix so that the prawns are coated, but there isn’t any excess liquid. Leave it to stand for 10 minutes. Mix whatever liquid is left over with the olive oil

• Toast your bread, cut each slice in half

• Put two pieces of toast onto each of two plates, neatly arrange a quarter of the prawn mix on each piece of toast, arrange the avocado alongside, drizzle with a little dressing, garnish with nasturtium leaves and flowers, and serve