Pickled jalapeños, prawn ceviche and avocado purée

To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil

Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week

To cook the prawns, poach in the stock for 3–4 minutes then leave to cool

To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary

To plate, swipe the avocado purée across the plate. Slice each prawn into four pieces and toss in olive oil and lime juice. Slice the chilli and red onion and arrange over the plate

Garnish with sweetcorn, coriander and jalapeños to serve